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Pot Roast with Dill Gravy
4 lb Beef chuck arm pot roast boneless
2 tb Cooking oil
1/2 c Water
1 tb Dill seed
2 md Onion; sliced thick
1/4 c Flour; for gravy
1/2 c Dairy sour cream
In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. Add water.
Return meat to pan and sprinkle with dill seed. Place onion slices on top.
Cover and simmer for 2 1/2 to 3 hours, or until done. (Or cook in a 325F oven for same amount of time.)
When done, remove meat and onion to a platter and keep warm.
For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 Tablespoons (or less) of fat. Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return to pan.
In same cup, measure 1/2 cup cold water and blend in flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
Remove pan from heat. Add sour cream, a small amount at a time, and mix well. Taste gravy and correct seasoning, if necessary, with salt and pepper. If gravy is not hot enough when ready to serve, place pan over very low heat, but do not boil, or gravy may curdle. (Note: The flavor of the gravy is not affected should curdling occur.)
Slice meat, and serve gravy separately.