Beef Pot Roast With Sour Cream Gravy

Total Time: 3 hrs 25 mins Preparation Time: 25 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 2 1/2-3 lbs beef roast
• 2 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 1/4 teaspoon garlic powder
• 2 tablespoons flour
• 1 1/2-2 teaspoons dill weed, divided
• 1 -2 tablespoon oil
• 1/2 cup water
• 5 small potatoes, pared
• 5 carrots, quartered
• 1 tablespoon vinegar
• 8 ounces sour cream
• 1/2-1 teaspoon dill weed
• 2 -4 celery ribs, quartered (optional)
• 1 lb zucchini, quartered (optional)
• 1 tablespoon red wine, in gravy (optional)

Recipe

• 1 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).
• 2 rub generously over all sides of roast and then coat same with flour.
• 3 on med-high in a large dutch oven, heat oil and brown roast on all sides.
• 4 in same pot with roast, add water and vinegar (i left out) and sprinkle 1 tsp dill weed over roast.
• 5 cover tightly and simmer 3 hours or until meat is tender. in crockpot, cook 8 hours on low heat.
• 6 one hour before end of cooking, add veggies and season with remaining salt & pepper. (optional zucchini, add 20 minutes before end of cooking time).
• 7 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.
• 8 serve with delicious sour cream gravy.
• 9 sour cream gravy.
• 10 please meat and veggies on warm platter.
• 11 using a large skillet, transfer 2-3 tbl pan drippings from roast and heat on med-high.
• 12 add flour one t at a time and mix well with drippings. heat 2 minutes stirring constantly. remove from heat.
• 13 using remaining drippings in pot to make 1 cup liquid, adding water if necessary.
• 14 over med-high heat, whisk liquid into flour mixture a little at a time to prevent flour clots. (add optional red wine now).
• 15 once all liquid is added, bring to a boil for one minute.
• 16 lower heat, season with s&p to taste.
• 17 stir in 1 cup sour cream and 1/2-1 tsp dill weed; heat through.
• 18 gravy yields 2 cups.