Pot Roast with Sour Cream Gravy Recipe
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3 lbs
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Grass fed
beef roast
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3 T
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olive oil
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2 C
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sour cream
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2 t
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dill seed
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1 pkg
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onion soup mix
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1 t
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Celtic sea salt
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1/4 t
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freshly ground black pepper
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1 C
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water**
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Brown roast on all sides in olive oil.
Season with dill seed, salt, pepper, onion soup.
Add water. Cook
covered in Dutch Oven approx. 3 hours at 275 degrees, turning occasionally
to keep moist. When the meat is fork tender remove from the pot, do not
overcook. Reduce pan
drippings or add water to make 1 1/2 cup liquid.
Add flour (if needed, put in blender to make smooth) and stir until
thickens. Add sour cream. Slice roast and serve with sour cream gravy.
VARIATIONS:
Add mushrooms, carrots,
potatoes the last 60 minutes of cooking.
When done remove roast and vegetables.
Add flour to pan drippings and stir until thickened, season as
needed. Slice roast and pour
gravy over meat, serve with the vegetables.
**Note: Red Wine or tomato juice can be substituted for the water.
This roast can easily be cooked
in a crock pot and have dinner ready when you come home.
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Saving Tip |
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"The Jaccard
meat tenderizer will tenderize your beef, chicken,
venison, pork, lamb and veal in seconds with no chemicals or added
fat." |
Dr.
Patricia Whisnant
Grass Farmer and Veterinarian |
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