This hearty International-style beef dish combines tender chuck roast with root vegetables in a savory, aromatic sauce. The beef is slow-cooked until fork-tender, allowing the flavors of dill, onion, and vinegar to meld beautifully with the meat. The finishing touch is a creamy, smooth gravy made from the pan drippings and sour cream, adding a luxurious texture that coats every bite. Perfect for cold evenings, this comforting meal brings a homemade warmth to your table. It is simple to prepare using basic pantry staples and works wonderfully for family dinners or potlucks. Serve with crusty bread to soak up the delicious sauce.
Roasted Beef Sauce
Description
This hearty International-style beef dish combines tender chuck roast with root vegetables in a savory, aromatic sauce. The beef is slow-cooked until fork-tender, allowing the flavors of dill, onion, and vinegar to meld beautifully with the meat. The finishing touch is a creamy, smooth gravy made from the pan drippings and sour cream, adding a luxurious texture that coats every bite. Perfect for cold evenings, this comforting meal brings a homemade warmth to your table. It is simple to prepare using basic pantry staples and works wonderfully for family dinners or potlucks. Serve with crusty bread to soak up the delicious sauce.Ingredients
Directions
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Pat the chuck roast dry and coat it evenly with 2 tablespoons of flour, 1 teaspoon of salt, and the pepper.
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Heat the oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.
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Transfer the browned roast to a slow cooker. Pour the water and vinegar over the meat.
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Sprinkle the dill weed over the beef. Add the potatoes, carrots, chopped onion, and remaining 0.5 teaspoon of salt on top.
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Cover and cook on Low for 8 to 10 hours, or on High for 6 hours, until the beef and vegetables are tender.
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Carefully remove the beef and vegetables from the slow cooker and set aside, keeping them warm.
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Pour the liquid from the slow cooker into a fine-mesh strainer to remove any large solids. Measure out approximately 3 tablespoons of the clear drippings/liquid and return to a small saucepan.
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Mix the remaining 1 tablespoon of flour with a little cold water to form a slurry, or stir the flour directly into the hot drippings in the saucepan. Whisk constantly over medium heat until the mixture thickens into a gravy base.
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Reduce heat to low. Stir in the sour cream and dill seed until smooth and heated through. Do not boil.
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Pour the creamy sauce over the beef and vegetables. Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 6445.3kcal
- % Daily Value *
- Total Fat 258.1g398%
- Saturated Fat 93.6g468%
- Cholesterol 1948.7mg650%
- Sodium 31340.4mg1306%
- Total Carbohydrate 191.2g64%
- Dietary Fiber 28.4g114%
- Sugars 43.0g
- Protein 735.8g1472%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To prevent the sour cream from curdling, ensure the gravy base has cooled slightly before stirring in the cream, and never let the final sauce boil.
If the gravy is too thick, add a splash of water or additional broth from the slow cooker. If too thin, simmer gently for a few more minutes or add a bit more flour slurry.
You can substitute fresh dill for the dried dill weed and dill seed for a brighter flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
