Beef Pot Roast With Sour Cream Gravy - cooking recipe

Ingredients

2 1/2 - 3 lbs beef roast
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1/4 teaspoon garlic powder
2 tablespoons flour
1 1/2 - 2 teaspoons dill weed, divided
1 -2 tablespoon oil
1/2 cup water
5 small potatoes, pared
5 carrots, quartered
1 tablespoon vinegar
8 ounces sour cream
1/2 - 1 teaspoon dill weed
2 -4 celery ribs, quartered (optional)
1 lb zucchini, quartered (optional)
1 tablespoon red wine, in gravy (optional)

Preparation

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.