This pot roast recipe and delicious sour cream gravy makes the perfect make-ahead family meal! Potatoes, carrots, and zucchini are roasted with the meat. Just add a salad and you have a complete meal. Use any Alderspring roast you choose.
(Egg Free, Soy Free, Nut Free)
Beef Pot Roast Recipe with Sour Cream Gravy
(Egg Free, Soy Free, Nut Free) This pot roast and delicious sour cream gravy makes the perfect make-ahead family meal! Potatoes, carrots, and zucchini are roasted with the meat. Just add a salad and you have a complete meal.
- 2 tablespoons flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon pepper
- 3 lbs beef pot roast <a href="https://www.alderspring.com/store/organic-roasts.html" rel="false">Alderspring organic grass fed beef pot roast</a>
- 1 tablespoon olive oil
- ¼ cup red wine or cooking sherry
- 1 teaspoon dill weed
- 6 potatoes (peeled and quartered)
- 6 carrots (quartered)
- 1 lb zucchini squash (quartered)
For the Sour Cream Gravy
- 1 cup beef broth from roast
- 1 cup sour cream
- 1 tablespoon flour
- 1 teaspoon dill weed
- Mix flour, pepper, garlic and onion powder, and rub meat with the flour mixture.
- Brown well in hot olive oil in a large, heavy skillet or Dutch oven.
- Add wine. Sprinkle ½ tsp dill weed over the meat; turn meat and sprinkle with the remaining ½ tsp of dill weed.
- Cover and simmer 2 hours on stove-top (or in a 275 degree F oven).
- Add potatoes and carrots. Cover and simmer or bake 1 hour.
- Add zucchini. Cover and simmer 20 minutes.
- Remove meat and vegetable to a platter and keep warm while making the gravy.
- Remove broth from Dutch and measure 1 cup meat broth. Place 1 cup sour cream, 1 tablespoon of flour and 1 teaspoon of dill weed in the skillet or Dutch oven; gradually stir in the meat broth. Heat just to boiling, stirring constantly.
- Note this recipe uses no salt; salt meat and vegetables to taste at table.
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