Easy Pot Roast
 
Ingredients
  • 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)
Instructions
  1. Heat oven to 350 degrees.
  2. Brown roast on both sides in a small amount of oil in heavy pan or Dutch oven.
  3. 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.
  4. Remove roast to a serving platter; cover with foil to keep warm.
  5. 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.
  6. Slice roast and pour gravy over or serve gravy on the side.
  7. Roast is good with hot buttered egg noodles sprinkled with poppy seeds, or with mashed potatoes. Serves 6.
Recipe by The Culinary Cellar at https://theculinarycellar.com/easy-pot-roast/