Time 8h10m Yield 8 Number Of Ingredients 9 Steps:
Rub roast with garlic and season with salt and pepper. Place in the Crockpot and add chopped carrot, celery, and sliced onion. Cover and cook on low for 8 to 10 hours. In a bowl combine the sour cream with the flour and white wine. Add the sour cream mixture to the pot roast liquids about 15 to 20 minutes before the roast is done. Or remove the roast and keep warm; strain the liquids into a saucepan and add the sour cream mixture. Heat until hot and thickened. Do not boil. Serve with the sour cream sauce and hot cooked noodles. We recommend doubling the sauce.
Time 3h10m Yield 5-6 serving(s) Number Of Ingredients 10 Steps:
Brown roast on all sides in hot oil in a large Dutch oven; add water. Cover, reduce heat, and simmer 2 1/3 hours. Add vegetables, cover and simmer 30 minutes longer or until vegetables are tender, adding additional water if needed. Remove roast and vegetables to a serving dish. drain off drippings, leaving 2 tablespoons of drippings in pan; reserve remaining drippings. Stir flour into drippings in pan with wire whisk, cook over medium heat until browned, stirring constantly. Add enough water to reserved drippings to make 1 cup, stir into flour and cook, stirring constantly, until smooth and slightly thickened. Add sour cream, salt and pepper, cook stirring constantly until thoroughly heated. Serve gravy with roast, and vegetables.
Time 3h25m Yield 4-6 serving(s) Number Of Ingredients 16 Steps:
Mix 1 teaspoon of salt with pepper and garlic powder. Grocery stores sell a seasoning mixture of same, which I use 1-1/2 tsp). Rub generously over all sides of roast and then coat same with flour. On med-high in a large dutch oven, heat oil and brown roast on all sides. In same pot with roast, add water and vinegar (I left out) and sprinkle 1 tsp dill weed over roast. Cover tightly and simmer 3 hours or until meat is tender. In crockpot, cook 8 hours on low heat. One hour before end of cooking, add veggies and season with remaining salt & pepper. (optional zucchini, add 20 minutes before end of cooking time). If using crock pot, remove roast, add veggies, return roast, raise heat to med-high and cook for 1 to 1-1/2 hours, add optional zucchini the last 30 minutes. Serve with delicious sour cream gravy. SOUR CREAM GRAVY. Please meat and veggies on warm platter. Using a large skillet, transfer 2-3 tbl pan drippings from roast and heat on med-high. Add flour one T at a time and mix well with drippings. Heat 2 minutes stirring constantly. Remove from heat. Using remaining drippings in pot to make 1 cup liquid, adding water if necessary. Over med-high heat, whisk liquid into flour mixture a little at a time to prevent flour clots. (Add optional red wine now). Once all liquid is added, bring to a boil for one minute. Lower heat, Season with S&P to taste. Stir in 1 cup sour cream and 1/2-1 tsp dill weed; heat through. Gravy yields 2 cups.
Time 7h Yield 10 servings. Number Of Ingredients 14 Steps:
Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.
Time 8h15m Yield 12-14 servings. Number Of Ingredients 13 Steps:
Cut roast in half; brown in a Dutch oven in oil on all sides. Sprinkle with pepper. Place the carrots, onion and garlic in a 5-qt. slow cooker; top with the roast. In a bowl, combine the tomato sauce, wine or broth, Worcestershire sauce and seasonings; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and keep warm. Skim fat from cooking juices; pour into a saucepan. Bring to a boil. In a small bowl, combine the cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with a sliced beef.
Time 2h20m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 325 degrees F (165 degrees C). Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover. Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.
More about “beef pot roast with sour cream gravy recipes”
Time 3h25m Yield 8 Number Of Ingredients 13 Steps:
Mix 1 tablespoon flour, salt, and pepper together in a shallow bowl. Coat entire beef roast with flour mixture. Heat olive oil in a large pot over medium heat; cook beef roast in the hot oil until browned on all sides, about 5 minutes. Add 1/4 cup water, vinegar, and 1 teaspoon dill to the pot. Cover pot and simmer until pot roast is tender, about 2 hours. Arrange potatoes and carrots around roast; cover pot and cook until potatoes are tender, about 40 minutes. Add zucchini to roast mixture; cook until zucchini is tender, about 20 minutes. Transfer roast and vegetables to a warm serving platter; cover loosely with aluminum foil. Pour the remaining drippings into a bowl. Whisk 1 tablespoon drippings and 1 tablespoon flour together in the same pot; cook and stir over low heat until smooth and bubbly, 1 to 2 minutes. Remove pot from heat. Pour remaining drippings into a measuring cup, adding enough water for total liquid to equal 1 cup. Return pot to stove and stir drippings-water mixture into flour mixture; bring to a boil and cook gravy for 1 minute. Remove pot from heat and season gravy with salt and pepper. Stir sour cream and 1 teaspoon dill into gravy until smooth. Heat gravy over low heat until warmed, 2 to 3 minutes; serve alongside roast and vegetables.
