Crock Pot Roast With Sour Cream Gravy Food

CROCK POT ROAST

Steps:

• Pat roast completely dry. Combine seasoning ingredients and massage it onto all sides of the roast, followed by the flour.
• Heat olive oil in a large pan over medium-high heat. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. Decrease heat slightly if needed during cooking. Remove from heat and set aside.
• Whisk together the gravy ingredients and add some of it to the skillet that you used to sear the roast. Use a silicone spatula to "clean" the bottom and sides of the skillet, this will give the gravy more flavor. Transfer it to the slow cooker along with the remaining gravy, followed by the pot roast and any juices from the plate.
• Cut the potatoes in half or thirds of equal size. (If 1-2 inch potatoes, you can leave them whole.)
• Peel the carrots and slice them into halves or thirds. Very thick carrots can also be sliced in half lengthwise.
• Arrange the potatoes around the roast and top with carrots. Place the lid securely on top and resist the temptation to open it during cooking as you'll lose a lot of heat.
• Cook on high for 5-6 hours or on low for 8-10 hours.
• Carefully remove the carrots, potatoes, and the roast and set on a serving platter. Tent with foil.

CROCK POT ROAST WITH SOUR CREAM GRAVY

Steps:

• 1. Salt and pepper your beef roast. In a large frying pan or dutch oven melt 1 tablespoon of butter. Sear the roast on all sides. Remove the roast and place the sliced onions in the pan to saute until translucent.
• 2. Place the roast, sauteed onions and garlic powder in the crock pot, turn on low with the lid on and cook 7 hours or until the roast is tender.
• 3. Remove the broth from the crock pot to a saucepan. Stir the flour into the sour cream, add 1/2 cup canned beef broth or white wine, stir until combined. Add the broth from the crock pot. Heat the sour cream gravy until it thickens slightly. Add salt and pepper to taste. Spoon over sliced roast beef.

SLOW COOKER BEEF POT ROAST WITH SOUR CREAM SAUCE

Steps:

• Rub roast with garlic and season with salt and pepper.
• Place in the Crockpot and add chopped carrot, celery, and sliced onion.
• Cover and cook on low for 8 to 10 hours.
• In a bowl combine the sour cream with the flour and white wine.
• Add the sour cream mixture to the pot roast liquids about 15 to 20 minutes before the roast is done. Or remove the roast and keep warm; strain the liquids into a saucepan and add the sour cream mixture. Heat until hot and thickened. Do not boil.
• Serve with the sour cream sauce and hot cooked noodles. We recommend doubling the sauce.

BEEF POT ROAST WITH SOUR CREAM GRAVY

Steps:

• Mix 1 teaspoon of salt with pepper and garlic powder. Grocery stores sell a seasoning mixture of same, which I use 1-1/2 tsp).
• Rub generously over all sides of roast and then coat same with flour.
• On med-high in a large dutch oven, heat oil and brown roast on all sides.
• In same pot with roast, add water and vinegar (I left out) and sprinkle 1 tsp dill weed over roast.
• Cover tightly and simmer 3 hours or until meat is tender. In crockpot, cook 8 hours on low heat.
• One hour before end of cooking, add veggies and season with remaining salt & pepper. (optional zucchini, add 20 minutes before end of cooking time).
• If using crock pot, remove roast, add veggies, return roast, raise heat to med-high and cook for 1 to 1-1/2 hours, add optional zucchini the last 30 minutes.
• Serve with delicious sour cream gravy.
• SOUR CREAM GRAVY.
• Please meat and veggies on warm platter.
• Using a large skillet, transfer 2-3 tbl pan drippings from roast and heat on med-high.
• Add flour one T at a time and mix well with drippings. Heat 2 minutes stirring constantly. Remove from heat.
• Using remaining drippings in pot to make 1 cup liquid, adding water if necessary.
• Over med-high heat, whisk liquid into flour mixture a little at a time to prevent flour clots. (Add optional red wine now).
• Once all liquid is added, bring to a boil for one minute.
• Lower heat, Season with S&P to taste.
• Stir in 1 cup sour cream and 1/2-1 tsp dill weed; heat through.
• Gravy yields 2 cups.

CROCK POT ROAST WITH SOUR CREAM GRAVY

Steps:

• Remove roast from freezer, and thaw overnight in the refrigerator.
• Place roast in a crock pot.
• Add chopped onion.
• Add can of beef broth.
• Cook on low 8-10 hours.
• Add other vegetables half way through cooking. Add water to better cover the vegetables if necessary.
• Remove vegetables and roast from crock pot and reserve broth.
• Melt 2 tablespoons of butter in a large skillet on medium.
• Add flour and cook for two minutes until the mixture is smooth.
• Add 1 1/2 cups of the reserved broth and bring to a boil. Cooking into smooth and thickened.
• Add sour cream, salt and pepper and heat through.
• Serve with roast and vegetables.

SUCCULENT SOUR CREAM POT-ROAST

Steps:

• Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven.
• Slip rack under meat; sprinkle with salt and pepper.
• Add water, garlic, onion, tomato sauce, bay leaf and thyme.
• Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender.
• Cook sliced mushrooms in butter in small frying-pan until tender and golden.
• When meat is tender, remove to cutting board.
• Remove bay leaf.
• Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired.
• Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil.
• Slice beef; serve with hot buttered noodles sprinkled with paprika.
• Pass our cream sauce separately.

CROCK POT POT ROAST WITH SOUR CREAM

Steps:

• Rub roast with garlic and season with salt and pepper.
• Place in the Crockpot and add chopped carrot, celery, and sliced onion. Cover and cook on low 10 to 12 hours.
• About 45 minutes prior to roast being done, combine sour cream, flour, and white wine.
• Add sour cream mixture 30 to 40 minutes before done.
• Serve with hot cooked noodles.

POT ROAST WITH SOUR CREAM GRAVY

Steps:

• Brown roast on all sides in hot oil in a large Dutch oven; add water. Cover, reduce heat, and simmer 2 1/3 hours.
• Add vegetables, cover and simmer 30 minutes longer or until vegetables are tender, adding additional water if needed.
• Remove roast and vegetables to a serving dish. drain off drippings, leaving 2 tablespoons of drippings in pan; reserve remaining drippings.
• Stir flour into drippings in pan with wire whisk, cook over medium heat until browned, stirring constantly.
• Add enough water to reserved drippings to make 1 cup, stir into flour and cook, stirring constantly, until smooth and slightly thickened.
• Add sour cream, salt and pepper, cook stirring constantly until thoroughly heated. Serve gravy with roast, and vegetables.

SLOW COOKER CREAMY POT ROAST

Steps:

• Season roast all over with salt and black pepper and place roast in a slow cooker. Whisk golden mushroom soup, sliced mushrooms, cream of mushroom soup, onion soup mix, and garlic together in a bowl; pour over beef roast.
• Cook on Low for 8 to 10 hours.