Czechoslovakian Beef Roast with Dill Gravy
Transport your taste buds to the heart of Central Europe with this comforting and flavorful Czechoslovakian Beef Roast with Dill Gravy. This hearty dish combines tender, slow-cooked beef chuck roast with a velvety, tangy gravy enriched by sour cream and fresh dill. Aromatic vegetables, beef stock, and a touch of white vinegar create a deeply savory base, while a classic roux ensures a silky texture. Perfect for a cozy family dinner, this roast pairs beautifully with traditional Czech bread dumplings, creamy mashed potatoes, or roasted vegetables. With just 20 minutes of prep and slow oven-braising, this recipe brings rich, old-world flavors straight to your dining table.
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Recipe Information
Ingredients
- 2.5 lbs beef chuck roast
- 2 medium onions
- 2 medium carrots
- 2 stalks celery stalks
- 3 cloves garlic cloves
- 4 tbsp unsalted butter
- 2 cups beef stock
- 2 tbsp white vinegar
- 2 tbsp all-purpose flour
- 1 cup sour cream
- 3 tbsp fresh dill
- 1 tsp salt
- 0.5 tsp black pepper
- 2 leaves bay leaves
- 2 tbsp vegetable oil
Instructions
Preheat your oven to 325°F (160°C).
Pat the beef chuck roast dry with paper towels. Season it generously with salt and black pepper on all sides.
Heat vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the beef roast for about 3-4 minutes per side until browned. Remove from the pot and set aside.
Reduce the heat to medium. Add butter to the pot and let it melt. Then, add the chopped onions, carrots, and celery. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly pour in the beef stock and white vinegar while stirring, ensuring there are no lumps. Bring the liquid to a simmer.
Add the bay leaves and return the seared beef roast to the pot. Cover the pot with a lid and transfer it to the preheated oven.
Cook the roast in the oven for about 2.5 to 3 hours, or until the beef is tender and easily shreds with a fork.
Remove the pot from the oven and transfer the beef to a cutting board. Cover it lightly with foil and let it rest.
Strain the cooking liquid into a saucepan, discarding the solids. Place the saucepan over medium heat and let it simmer for 5 minutes to thicken slightly.
Stir in the sour cream and fresh dill, whisking until smooth. Adjust seasoning with additional salt and pepper, if needed.
Slice or shred the beef roast and serve it hot with the dill gravy poured over the top. Pair with traditional Czech bread dumplings, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
4194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.0 g | 447% | |
| Saturated Fat | 153.8 g | 769% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 1090 mg | 363% | |
| Sodium | 5152 mg | 224% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 35.8 g | ||
| Protein | 223.9 g | 448% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 616 mg | 47% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 4480 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
