Beef Pot Roast With Sour Cream Gravy

1. 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. 2

   Rub generously over all sides of roast and then coat same with flour.

3. 3

   On med-high in a large dutch oven, heat oil and brown roast on all sides.

4. 4

   In same pot with roast, add water and vinegar (I left out) and sprinkle 1 tsp dill weed over roast.

5. 5

   Cover tightly and simmer 3 hours or until meat is tender. In crockpot, cook 8 hours on low heat.

6. 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. 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. 8

   Serve with delicious sour cream gravy.

9. 9

   SOUR CREAM GRAVY.

10. 10

    Please meat and veggies on warm platter.

11. 11

    Using a large skillet, transfer 2-3 tbl pan drippings from roast and heat on med-high.

12. 12

    Add flour one T at a time and mix well with drippings. Heat 2 minutes stirring constantly. Remove from heat.

13. 13

    Using remaining drippings in pot to make 1 cup liquid, adding water if necessary.

14. 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. 15

    Once all liquid is added, bring to a boil for one minute.

16. 16

    Lower heat, Season with S&P to taste.

17. 17

    Stir in 1 cup sour cream and 1/2-1 tsp dill weed; heat through.

18. 18

    Gravy yields 2 cups.

* Per serving · 4 servings · Values may vary.