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A Cooking Adventure with Thom

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Pot-Roast with Dilled Sour Cream Gravy

Thom Hackett

Servings: 5


Pot Roast with Dilled Sour Cream Gravy


The term pot roast can be used to describe either the cut of beef or the cooking method.  A pot roast is usually browned then covered and braised with vegetables in some liquid.  After cooking, the remaining liquid is often thickened or cooked down to make a gravy or sauce, and the meat might be served with potatoes or sliced and served over noodles. Pot roasts can be cooked on the stovetop, in a crock pot or in the oven.  According to "The Dictionary of American Food and Drink," the term pot roast dates in print to 1881.  Even though the pot roast method was originally devised to cook tougher cuts of beef, it remains a favorite with today's more tender beef.  It's easier to find tasty and tender beef cuts today, but inexpensive chuck is still the preferred cut for the most flavorful and juicy pot roast.  Other good choices are brisket, rump roast, and top and bottom round.  Grocery stores often stick a helpful label on roasts to indicate the best method of cooking, and some even indicate what cuts of meat are good in the crockpot. 


Preparation usually includes seasoning then browning the meat, which enhances the flavor and adds color.  Liquids might include water, broth, wine, cola or beer, and a variety of vegetables can be added to flavor the meat or make it a complete meal.  The easiest way to eliminate excess fat is to cook the pot roast in advance then refrigerate for several hours or overnight; the fat will solidify on the top of the liquid for easy removal.  Make the gravy, warm the meat in the microwave, then serve with vegetables.



2 tablespoons flour
1 teaspoon salt
teaspoon pepper
3 pounds chuck roast
1 tablespoon extra virgin olive oil
1 clove garlic, crushed
1 bay leaf
32 ounces Chicken Broth
1 medium onion, sliced
1 tablespoon dill weed

2 onions, quartered
8 potato, pared
2 turnips, or 1 small rutabaga; cut into 1 or 2-inch pieces
5 carrot, quartered
teaspoon salt

Dilled Sour Cream Gravy:

2 cups pan drippings
3 tablespoons all-purpose flour
1 cup sour cream
salt and pepper, to taste
1 teaspoon dill weed

Cooking Method


  1. Mix flour, 1 teaspoon salt and the pepper; coat meat with flour mixture. 

  2. In hot olive oil in a 5-quart Dutch oven or heavy kettle over medium heat, brown roast with sliced onions until browned on all sides. 

  3. Add garlic and Bay Leaf; cook, stirring, for about 30 seconds. 

  4. Sprinkle dill weed over meat.

  5. Add chicken broth. 

  6. Bring to a boil, then reduce heat to simmer; cover and cook for about 2 hours. 

  7. Add onions, carrots, turnips (or rutabaga) potatoes and teaspoon salt; cover, and simmer for 1 hour or until vegetables and meat are tender.

Sour Cream Gravy: 

  1. Place meat and vegetables on warm platter. 

  2. Pour drippings from pan into bowl, leaving brown particles in pan. 

  3. Blend sour cream and 3 tablespoon flour; gradually stir juices into sour cream mixture.

  4. Return to pan. 

  5. Cook and stir till thickened and bubbly. 

  6. Season with salt and pepper. 

  7. Stir in 1 tablespoon dill weed; heat through.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183