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Pot Roast with Sour Cream Gravy

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By Diana Rattray, About.com Guide

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Scroll down to see more pot roast recipes.

Ingredients:

1 pot roast, lean chuck, top round, etc., about 3 to 4 pounds
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 tbsp. oil
1/4 c. water
1 tbsp. vinegar
1 tsp. dill weed
5 or 6 sm. potatoes
5 or 6 small carrots
1/2 tsp. salt
1 lg. onion, cut in wedges
1 tbsp. flour
1 c. sour cream
1 tsp. dillweed

Preparation:

Coat roast with flour, salt and pepper. Brown in oil in skillet. Put roast in slow cooker; add water and vinegar. Sprinkle dill weed over meat, then add potatoes, carrots, onion and 1/2 teaspoon salt. Cover and cook pot roast on low for 10-12 hours or high for 6 hours.

To make gravy, pour off 3 tablespoons drippings, Combine 1 tablespoon flour with 1 tablespoon cold water; stir into the drippings. Measure remaining drippings and add water to make 1 cup (if necessary). Add to flour mixture and heat for 1 minute, stirring constantly. Add 1 cup sour cream and dill seed. Heat thoroughly.

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