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Pot Roast with Sour Cream Gravy

Rated as 4.89 out of 5 Stars
1

"This is a delicious pot roast with vegetables and a hint of dill, served with its own sour cream gravy."
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Ingredients

3 h 25 m servings 422
Original recipe yields 8 servings

Directions

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  1. Mix 1 tablespoon flour, salt, and pepper together in a shallow bowl. Coat entire beef roast with flour mixture.
  2. Heat olive oil in a large pot over medium heat; cook beef roast in the hot oil until browned on all sides, about 5 minutes. Add 1/4 cup water, vinegar, and 1 teaspoon dill to the pot. Cover pot and simmer until pot roast is tender, about 2 hours.
  3. Arrange potatoes and carrots around roast; cover pot and cook until potatoes are tender, about 40 minutes. Add zucchini to roast mixture; cook until zucchini is tender, about 20 minutes.
  4. Transfer roast and vegetables to a warm serving platter; cover loosely with aluminum foil. Pour the remaining drippings into a bowl.
  5. Whisk 1 tablespoon drippings and 1 tablespoon flour together in the same pot; cook and stir over low heat until smooth and bubbly, 1 to 2 minutes. Remove pot from heat. Pour remaining drippings into a measuring cup, adding enough water for total liquid to equal 1 cup.
  6. Return pot to stove and stir drippings-water mixture into flour mixture; bring to a boil and cook gravy for 1 minute. Remove pot from heat and season gravy with salt and pepper. Stir sour cream and 1 teaspoon dill into gravy until smooth. Heat gravy over low heat until warmed, 2 to 3 minutes; serve alongside roast and vegetables.

Nutrition Facts


Per Serving: 422 calories; 23.1 32.4 21.8 77 392 Full nutrition

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Reviews

Read all reviews 17
  1. 19 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I changed the method a bit because I cooked the meat, onions and carrots in the crockpot with a can of beef broth (5 hours on high or 10 on low). I also added some jalapeños to the meat because ...

Most helpful critical review

Made it as written. Will definitely not make the gravy again.

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I changed the method a bit because I cooked the meat, onions and carrots in the crockpot with a can of beef broth (5 hours on high or 10 on low). I also added some jalapeños to the meat because ...

Wow! This was amazing! I basically followed the cooking instructions, except after searing the meat, I put it into a crock pot on a bed of carrots, onion and celery with a 1/2 cup of beef brot...

Fast and easy recipe. I didnt use zucchini, and the potatoes and carrots took a little longer then 40 minutes. The sour cream and dill gravy was amazing!

This is a very good pot roast recipe. I love the dill in it and the vinegar. This is my favorite pot roast recipe. Thank you Deannau!

I never change a winning recipe. Thanks

Will definitely be having this one again soon!

I used thyme instead of dill (not a fan) and it was the very best roast I've ever made! We were so tired of pot roast in the crock pot, and this stove-top simmered roast was awesome. The gravy...

We loved this recipe! I added an onion with the vegetables and left out the zucchini. The sour cream dill gravy was wonderful! I will definitely make this roast again!

I used sweet potatoes instead of regular potatoes but otherwise followed directions as listed but cooked in slow cooker instead of on stove top. It turned out delicious.