recipe pot roast

Pot Roast with Sour Cream Gravy Recipe

3 lbsGrass fed beef roast
3 Tolive oil
2 C sour cream
2 tdill seed
1 pkgonion soup mix
1 tCeltic sea salt
1/4 tfreshly ground black pepper
1 Cwater**

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.

Time 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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Time Saving Tip

jaccard-sm

“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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