This classic Southern-style pot roast is the ultimate comfort food, featuring tender beef chuck that falls apart at the touch. The star of the dish is the unique dill gravy, which combines the rich, savory drippings from the roast with a smooth, creamy sour cream base and aromatic dill seeds. The result is a hearty, flavorful meal that balances the robustness of the beef with bright, herbal notes. Perfect for chilly evenings, holiday gatherings, or any night you want to treat your family to something special. It’s simple enough for weeknights but impressive enough for guests, offering a rustic, home-style charm that everyone will love.
Pot Roast With Dill Gravy
Description
This classic Southern-style pot roast is the ultimate comfort food, featuring tender beef chuck that falls apart at the touch. The star of the dish is the unique dill gravy, which combines the rich, savory drippings from the roast with a smooth, creamy sour cream base and aromatic dill seeds. The result is a hearty, flavorful meal that balances the robustness of the beef with bright, herbal notes. Perfect for chilly evenings, holiday gatherings, or any night you want to treat your family to something special.Ingredients
Directions
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Heat cooking oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
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Season the beef chuck roast generously with salt and pepper on all sides.
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Brown the meat on all sides in the hot oil, about 3-4 minutes per side, then remove from the pan.
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Pour off excess fat, leaving about 2 tablespoons in the pan.
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Add thickly sliced onions to the pan and sauté briefly until lightly golden.
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Return the browned meat to the pan and place the onions on top of the roast.
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Sprinkle the dill seeds evenly over the meat and onions.
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Add enough water to come about halfway up the sides of the meat.
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Cover tightly and simmer on the stovetop or bake in a 325ðF (163ðC) oven for 2 1/2 to 3 hours, until the meat is fork-tender.
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Remove the meat and onions to a platter and keep warm while preparing the gravy.
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Pour the cooking liquid from the pan into a measuring cup and let it stand for a few minutes to allow fat to rise.
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Skim off most of the fat, leaving about 4 tablespoons in the cup.
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Add water or broth to the liquid and fat mixture to equal 1 1/2 cups total.
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Return the liquid to the pot and bring to a simmer.
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In a small bowl, mix 1/4 cup flour with 1/2 cup cold water until smooth.
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Slowly stir the flour mixture into the simmering liquid in the pot.
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Cook, stirring constantly, until the gravy thickens, about 3 minutes.
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Remove the pot from heat and let it cool slightly for a minute.
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Stir in the sour cream gradually, a little at a time, to prevent curdling.
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Taste the gravy and adjust seasoning with salt and pepper if needed.
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Slice the pot roast and serve with the warm dill gravy poured over the top or on the side.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1135.0kcal
- % Daily Value *
- Total Fat 68.1g105%
- Saturated Fat 27.2g136%
- Cholesterol 354.1mg119%
- Sodium 326.9mg14%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 118.0g236%
* 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
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The gravy may thicken upon cooling; add a splash of broth or water when reheating to restore consistency.
Substitutions: If you don't have dill seeds, you can use 1 teaspoon of dried dill weed or 1 tablespoon of fresh dill, added at the end of cooking for a fresher flavor. For a gluten-free version, substitute the flour with cornstarch (use 1/2 the amount) or a gluten-free flour blend.
Tips: To prevent the sour cream from curdling, ensure the gravy has cooled slightly before stirring it in. Do not boil the gravy after adding the sour cream. For extra flavor, deglaze the pan with a splash of white wine or beer before adding the water.
