Best 6 Pot Roast With Sour Cream Gravy Recipes

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Indulge in the delectable flavors of pot roast, a classic comfort food that exudes tenderness and richness. This beloved dish features succulent beef braised to perfection in a savory broth, accompanied by a medley of aromatic vegetables. As the pot roast simmers, its juices mingle with the vegetables, creating a flavorful symphony that fills the kitchen with an enticing aroma. The result is a tender and juicy roast, infused with the essence of herbs and spices. Complementing the pot roast is a luscious sour cream gravy, a creamy and tangy sauce that adds a delightful layer of flavor to the dish. This comprehensive guide provides a collection of pot roast recipes, each offering a unique twist on this culinary masterpiece. From classic preparations to modern interpretations, these recipes cater to a range of tastes and preferences. Embark on a culinary journey and discover the secrets to crafting the perfect pot roast, a dish that will warm your heart and tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER BEEF POT ROAST WITH SOUR CREAM SAUCE



Slow Cooker Beef Pot Roast With Sour Cream Sauce image

This easy pot roast is made with a chuck roast, some chopped vegetables, and simple seasonings. The roast is finished with a sour cream sauce.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 8h10m

Yield 8

Number Of Ingredients 9

1 lean chuck roast , boneless (about 4 pounds)
1 clove garlic (mashed)
salt and freshly ground black pepper (to taste)
1 large carrot (peeled and chopped)
1 rib celery (chopped)
1 small onion (sliced)
3/4 cup sour cream
3 tablespoons flour
1/2 cup dry white wine

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



Pot Roast with Sour Cream Gravy image

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

2 Tbsp flour
1 tsp salt
1/4 tsp pepper
2 1/2 lb beef chuck pot roast
1 Tbsp shortening
1/4 c water
1 Tbsp vinegar
1 tsp dill weed
5 small potatoes, pared
5 carrots, quartered
1/2 tsp salt
1 lb zucchini, quartered
1/2 tsp salt
1 Tbsp flour
water
salt and pepper
1 c sour cream
1 tsp dill

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



Beef Pot Roast With Sour Cream Gravy image

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

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)

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.

POT ROAST WITH SOUR CREAM GRAVY



Pot Roast With Sour Cream Gravy image

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

1 (2 lb) boneless chuck roast
2 tablespoons vegetable oil
1/2 cup water
3 medium potatoes, peeled am
3 medium carrots, cut into 2 inch pieces
3 medium onions, quartered
1 tablespoon all-purpose flour
1 (8 ounce) carton sour cream
1/4 teaspoon salt
1/8 teaspoon pepper

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

DILLED POT ROAST



Dilled Pot Roast image

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

2 teaspoons dill weed, divided
1 teaspoon salt
1/4 teaspoon pepper
1 boneless beef chuck roast (2-1/2 pounds)
1/4 cup water
1 tablespoon cider vinegar
3 tablespoons all-purpose flour
1/4 cup cold water
1 cup sour cream
1/2 teaspoon browning sauce, optional
Hot cooked rice

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 :

POT ROAST WITH GRAVY



Pot Roast with Gravy image

My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.-Deborah Dailey Vancouver, Washington

Provided by Taste of Home

Categories     Dinner

Time 7h

Yield 10 servings.

Number Of Ingredients 14

1 beef rump roast or bottom round roast (5 pounds)
6 tablespoons balsamic vinegar, divided
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons canola oil
3 garlic cloves, minced
4 bay leaves
1 large onion, thinly sliced
3 teaspoons beef bouillon granules
1/2 cup boiling water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
4 to 5 tablespoons cornstarch
1/4 cup cold water

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.

Nutrition Facts : Calories 365 calories, Fat 15g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 769mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 45g protein.

Tips:

  • Choose the right cut of beef. Chuck roast, rump roast, and brisket are all good options for pot roast.
  • Brown the beef before cooking. This will help to develop flavor and color.
  • Use a Dutch oven or slow cooker. These cooking methods will help to tenderize the beef and create a flavorful gravy.
  • Add vegetables to the pot roast. Carrots, celery, and onions are classic additions, but you can also add other vegetables such as potatoes, turnips, and parsnips.
  • Use a flavorful liquid to braise the beef. Beef broth, red wine, or even beer can all be used to create a delicious gravy.
  • Cook the pot roast until the beef is tender. This can take several hours, so be patient.
  • Serve the pot roast with mashed potatoes, rice, or noodles. You can also serve it with a side of vegetables.

Conclusion:

Pot roast is a classic comfort food that is perfect for a cold winter day. It is simple to make and can be tailored to your own taste. With a little planning, you can create a delicious pot roast that will be enjoyed by the whole family.

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