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Pot Roast With Sour Cream Gravy

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsC, P
    MineralsSelenium, Natrium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 3 lbs 1362g / 48oz Chuck or pot roast

    2. 2 tablespoons 30ml Flour

    3. 1 teaspoon 5ml Salt

    4. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

    5. 1 tablespoon 15ml Oil

    6. 1/4 cup 59ml Water

    7. 1 tablespoon 15ml Vinegar

    8. 1 teaspoon 5ml Dill weed

    9. 5 teaspoons 25ml Potatoes - (to 6) (small)

    10. 5 Carrots - (to 6) - cut into 2" pcs

    11. 1/2 teaspoon 2 1/2ml Salt

    12. 1 teaspoon 5ml Onion (large)

    13. Gravy

    14. 1 tablespoon 15ml Flour

    15. 1 cup 237ml Sour cream

    16. 1 teaspoon 5ml Dill seed

    Instructions Jump to Ingredients ↑

    1. Coat roast with flour, salt and pepper. Brown in oil in skillet. Put roast in crockpot, add water and vinegar. Sprinkle dill weed over meat, then add potatoes, carrots, onion and 1/2 teaspoon salt. Cook on LOW for 10 to 12 hours or HIGH for 6 hours.

    2. For gravy, pour off 3 tablespoons drippings, add flour and heat. Measure rest of drippings, add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly. Add 1 cup sour cream and dill seed. Heat to boiling.

    3. This recipe yields ?? servings.

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