Crock Pot Roast With Sour Cream Gravy
"This is a variation of the recipe posted by AshleyAnne. Preparation and ingredients are different, but credit for the concept should be given to her! I came home at lunch and added the vegetables into the crock pot so they did not overcook. If you cannot do this, leave the potatoes whole so they take longer to cook through."
- Ready In:
- 8hrs 20mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 lbs boneless beef roast (I prefer sirloin)
- 1 (14 1/2 ounce) can beef broth
- 3 medium potatoes, peeled and cubed
- 15 baby carrots, whole
- 1 large red onion, chopped
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 8 ounces low-fat sour cream
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
directions
- Remove roast from freezer, and thaw overnight in the refrigerator.
- Place roast in a crock pot.
- Add chopped onion.
- Add can of beef broth.
- Cook on low 8-10 hours.
- Add other vegetables half way through cooking. Add water to better cover the vegetables if necessary.
- Remove vegetables and roast from crock pot and reserve broth.
- Melt 2 tablespoons of butter in a large skillet on medium.
- Add flour and cook for two minutes until the mixture is smooth.
- Add 1 1/2 cups of the reserved broth and bring to a boil. Cooking into smooth and thickened.
- Add sour cream, salt and pepper and heat through.
- Serve with roast and vegetables.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
