SLOW COOKER BEEF POT ROAST WITH SOUR CREAM SAUCE
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.
Nutrition Facts : Calories 681 kcal, Carbohydrate 17 g, Cholesterol 209 mg, Fiber 2 g, Protein 64 g, SaturatedFat 15 g, Sodium 388 mg, Fat 38 g, ServingSize 1 pot roast (6 to 8 Servings), UnsaturatedFat 18 g
POT ROAST WITH SOUR CREAM GRAVY
Now this a hearty meal! But for as satisfying as it is, the vegetables help keep an air of lightness.
Provided by liz carrier
Categories Roasts
Number Of Ingredients 18
Steps:
- 1. Mix flour, 1 teaspoon salt and pepper; coat meat with flour mixture.
- 2. Melt shortening in large skillet or dutch oven; brown meat.
- 3. Add water and vinegar. Sprinkle dill weed over meat.
- 4. Cover tightly and simmer about 3 hours or until meat is tender.
- 5. One hour before end of cooking time, add potatoes and carrots; season with 1/2 teaspoon salt.
- 6. Twenty minutes before end of cooking time, add zucchini; season with 1/2 teaspoon salt.
- 7. Serve with sour cream gravy.
- 8. Sour Cream Gravy: Place meat and vegetables on warm platter.
- 9. Pour drippings from pan into bowl, leaving brown particles in pan.
- 10. Return 1 teaspoon drippings to pan. Blend in 1 tablespoon flour.
- 11. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
- 12. Measure drippings and add water to measure 1 cup liquid.
- 13. Stir in flour mixture. Heat to boiling, stirring constantly.
- 14. Boil and stir one minute. Season with salt and pepper.
- 15. Stir in one cup dairy sour cream and 1 teaspoon dill weed; heat through.
BEEF POT ROAST WITH SOUR CREAM GRAVY
If you want a delicious surprise away from the basic roast recipes, try this one. I call this upscaled home cooking. The irresistible dill gravy is a HIT and made the meal. Cook on stove top or use crock pot. Pour gravy over each slice of beef and the veggies, then use crusty bread to soak up the leftover gravy.....so good!
Provided by Southern Lady
Categories One Dish Meal
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.
DILLED POT ROAST
It is hard to believe that this mouthwatering pot roast comes together so easily. Amy Lingren from Jacksonville, Florida relies on dill weed, cider vinegar and a simple sour cream sauce to flavor the entree.-Amy Lingren, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 7h45m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 1 teaspoon dill, salt and pepper. Sprinkle over both sides of roast. Transfer to a 3-qt. slow cooker. Add water and vinegar. Cover and cook on low for 7-8 hours or until meat is tender., Remove meat and keep warm. In a small bowl, combine flour and remaining dill; stir in cold water until smooth. Gradually stir into slow cooker., Cover and cook on high for 30 minutes or until thickened. Stir in sour cream and browning sauce if desired; heat through. Serve beef and sour cream sauce with rice.
Nutrition Facts :
CROCK POT ROAST WITH SOUR CREAM GRAVY
This is a variation of the recipe posted by AshleyAnne. Preparation and ingredients are different, but credit for the concept should be given to her! I came home at lunch and added the vegetables into the crock pot so they did not overcook. If you cannot do this, leave the potatoes whole so they take longer to cook through.
Provided by Cook4_6
Categories Meat
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove roast from freezer, and thaw overnight in the refrigerator.
- Place roast in a crock pot.
- Add chopped onion.
- Add can of beef broth.
- Cook on low 8-10 hours.
- Add other vegetables half way through cooking. Add water to better cover the vegetables if necessary.
- Remove vegetables and roast from crock pot and reserve broth.
- Melt 2 tablespoons of butter in a large skillet on medium.
- Add flour and cook for two minutes until the mixture is smooth.
- Add 1 1/2 cups of the reserved broth and bring to a boil. Cooking into smooth and thickened.
- Add sour cream, salt and pepper and heat through.
- Serve with roast and vegetables.
Nutrition Facts : Calories 400.3, Fat 15.9, SaturatedFat 7.7, Cholesterol 116.4, Sodium 798.7, Carbohydrate 25.8, Fiber 3.2, Sugar 3.2, Protein 37.8
POT ROAST WITH SOUR CREAM GRAVY
The sour cream gravy with this is creamy, and has a great flavor. It's really easy to make, and great on a winter afternoon.
Provided by KittyKitty
Categories Roast Beef
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.
Nutrition Facts : Calories 283, Fat 15.2, SaturatedFat 6.3, Cholesterol 24.9, Sodium 185.7, Carbohydrate 33.9, Fiber 4.8, Sugar 6.9, Protein 4.7
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