Pot roast was a favorite in our household growing up, especially on Sundays. My mom would put one in the oven before we left for church and upon returning, the aroma would hit you in the face when walking through the door. It felt so comforting. I still get those feelings when making a roast.
I have several favorite ways of preparation using a variety of ingredients but still am always on the look-out for new pot roast ideas. This recipe included an old stand-by from pot roasts of the past, a package of dry onion soup mix. Since I was feeling nostalgic about pot roast at the moment I decided to try it. The dry mix is combined with sour cream, dill seed (which reminded me of an old Pillsbury Bake-Off winning recipe), water, salt, and pepper to form the gravy. Instead of mashed potatoes, buttered egg noodles with poppy seeds sounded right. It was.
The roast is basted a few times during the cooking process and makes a rich gravy that has a nice color and barely needs thickening or it doesn’t have to be thickened any more at all. I preferred to strain the sauce but that is personal preference too. Serve with buttered noodles with or without the poppy seeds, or with mashed potatoes. We liked it with cooked baby carrots, or pick your favorite vegetable.
- 1 beef roast, about 3-1/2 pounds
- Canola oil
- 1 cup sour cream (not reduced fat or fat free)
- ¾ cup water (plus additional, if needed)
- 1 packet dry onion soup mix
- 1-1/2 Tablespoons dill seed
- 1 teaspoon salt, or to taste
- ¼ teaspoon ground black pepper
- Garnish: Fresh dill or parsley sprigs (optional)
- Heat oven to 350 degrees.
- Brown roast on both sides in a small amount of oil in heavy pan or Dutch oven.
- In a mixing bowl, stir together sour cream, water, dry mix, dill seed, salt, and pepper. Pour over roast. Cover pan and bake for 2-1/2 to 2-3/4 hours or until tender, basting the roast with the juices about every 45 minutes, adding small amounts of water if needed.
- Remove roast to a serving platter; cover with foil to keep warm.
- Heat juices and taste for seasoning, or if desired to make a thicker gravy, pour juices through a strainer and press out solids with a spoon. Skim off any fat from the top of liquid and return to pan and mix with a little flour, then whisk in all the liquid. Heat and stir until thickened.
- Slice roast and pour gravy over or serve gravy on the side.
- Roast is good with hot buttered egg noodles sprinkled with poppy seeds, or with mashed potatoes. Serves 6.
It’s now officially autumn. Time for some warm and satisfying comfort food.
I love pot roast too. Maybe add some wine or sherry? Can this be done in a crock pot? It is cold and rainy today and sounds perfect. EJ
Sure! Add some sherry for part of the water. Sounds good! It could probably be done in a crock pot, but I’ve never tried it with this recipe. This was the first time I made this one. I would definitely brown the meat first though. I made this one in a Le Creuset pan. I love the way they cook.
I’ve never made a pot roast! This recipe sounds delicious! Thank you for sharing it!
Thanks, Dawn! There are as many ways to make pot roast as there are chocolate chip cookies! I hope you like this one.
So easy, Dawn – give it a try!
I have a similar roast recipe Debbie. I use a packet of onion soup mix, a can of Coke and a can of cream of mushroom soup! It makes a delicious gravy, and probably tastes similar to yours!
Thanks for your recipe, Ronna! Sounds great!
Making this tonight!
Hope you like it, Penni!
Hey, I had to order that little apple cookbook you have! It arrived today. Do you have anything in particular to recommend baking first? Everything sounds delish!
Lisa in Conroe
Help! I missed the apple cookbook!
Back in the 60s I found a recipe for Hungarian Pot roast.and have loved it .Always using same recipe!
Jean, I saw that someone commented here about an apple cookbook but not sure which one she meant!