Pot Roast with Sour Cream Gravy
Tender, melt-in-your-mouth beef meets rich, tangy sour cream in this comforting Pot Roast with Sour Cream Gravy. This recipe takes a classic pot roast to the next level by pairing slow-braised beef chuck roast with a velvety gravy made from the savory cooking juices, thickened with flour and enriched with sour cream for a luscious finish. The roast is simmered alongside a hearty trio of carrots, celery, and onions, creating layers of flavor enhanced by optional red wine and aromatic bay leaves. Perfect for a cozy family dinner or an impressive weekend meal, this dish is simple to prepare but delivers gourmet-level results. Serve it with creamy mashed potatoes or rustic crusty bread for a meal that guarantees seconds. Keywords: pot roast, sour cream gravy, slow braised, comfort food, beef chuck roast.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup dry red wine (optional)
- 2 bay leaves
- 2 tablespoons all-purpose flour
- 1 cup sour cream
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the roast for 4-5 minutes on each side until a deep golden-brown crust forms. Remove the roast and set aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.
Stir in the minced garlic and cook for an additional 1 minute.
Deglaze the pot by pouring in the beef broth and, if using, the dry red wine. Scrape the bottom of the pot to release any flavorful browned bits.
Return the seared roast to the pot. Add the bay leaves and cover with a tight-fitting lid.
Reduce the heat to low and simmer for about 3.5 to 4 hours, or until the meat is tender and easily shreddable. Alternatively, you can cook the roast in a 300°F (150°C) oven for the same amount of time.
Remove the roast from the pot and set it aside on a cutting board to rest. Discard the bay leaves.
To make the sour cream gravy, strain the cooking liquid into a separate bowl to remove any solids, then return the liquid to the pot.
In a small bowl, whisk together the flour and 2 tablespoons of water to make a slurry.
Bring the cooking liquid to a gentle boil, then whisk in the flour slurry. Cook for 2-3 minutes until the gravy thickens.
Reduce the heat to low and whisk in the sour cream until smooth and creamy. Taste and adjust seasoning with additional salt and pepper, if needed.
Slice or shred the pot roast and serve with the sour cream gravy drizzled over the top. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 849 mg | 37% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 6.5 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1012 mg | 22% | |
*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.
