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Pot Roast with Sour Cream Gravy


"This is a delicious pot roast with vegetables and a hint of dill, served with its own sour cream gravy."
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3 h 25 m servings 422 cals
Original recipe yields 8 servings

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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 g fat; 32.4 g carbohydrates; 21.8 g protein; 77 mg cholesterol; 392 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 15
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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 ...

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

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...

Will definitely be having this one again soon!

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.

My family loved this recipe. I will definitely make it again. I made a few minor changes. Just added some other spices and increased the amount of sour cream.