Pot Roast..... How lovely!........

I'm really partial to comfort foods (and who isn't, right?) so I pay special attention to old timey recipes from the heartland (or in this case the South) when I'm needing some great food. If you've ever followed my posts then you know that the whole world is my oyster and it doesn't matter where food comes from as long as it's utterly inspiring..... and while we're truly international in our palate, sometimes "down home" is where we have to be and this is today's case, Southern Style Pot Roast with a Dilled Sour Cream Gravy.

A very easy recipe that anyone can master, flexible and can be very economical too so it can become a family favorite for special days or a weekday meal (as ours was today) when you need something tasty and filling to set things right. You'll see the many ways this can be changed to suit your family's taste and budget. Hope you will make it and enjoy as much as my guys just did (all that's left are dirty dishes and an empty pressure cooker).

This dish can be made in a heavy Dutch Oven, a slow cooker or pressure cooker. I prefer the pressure cooker due to the time savings it offers so this can be made for dinner, even after work. Here goes:

Southern Style Pot Roast with Dilled Sour Cream Gravy.-

Ingredients

• 2-4 teaspoons dill weed, divided
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 boneless beef chuck roast (2-1/2 pounds)
• 1/4 cup water
• 1 tablespoon cider vinegar
• 3 tablespoons all-purpose flour
• 1/4 cup cold water
• 1 cup (8 ounces) sour cream
• 1/2 teaspoon browning sauce, optional
• Hot cooked rice

Directions

• In a small bowl, combine 1 teaspoon dill, salt and pepper. Sprinkle
• over both sides of roast. Transfer to a 3-qt. slow cooker. Add water
• and vinegar. Cover and cook on low for 7-8 hours or until meat is
• tender.
• 
  
• Remove meat and keep warm. In a small bowl, combine flour and
• remaining dill; stir in cold water until smooth. Gradually stir into
• slow cooker.
• 
  
• Cover and cook on high for 30 minutes or until thickened. Stir in
• sour cream and browning sauce if desired; heat through. Serve beef and sour cream sauce with rice. Yield: 6-8 servings. 

 In a pressure cooker:   Prepared the beef as listed above but placed in the pressure cooker with some fat and high heat so it would sear well. Added water, etc. and then closed it for about 45min. at which time I checked the meat to insure tenderness. Make sure there is water still. Remove the meat to a dish.
Add the veggies you've chosen and cook for an additional 15-20 min. in the same pot. Once veggies are al dente, remove as well.
Place 2-3 tbl of fat in a small pan (I used rendered beef fat or lard) and 2-3 tbl flour and made a roux. Allowed it to cook until it was a brown roux and while the liquid in the pot came to a boil, added the roux and whisked it to insure no lumps were in this.
Remove from the heat and add the sour cream, incorporate until smooth, check the seasonings and add the dill. Give it a minute or two and then add back the meat and veggies. Done!

Have a great day everyone!.... Be sure to check this blog for more ideas and recipes or go to belinadvertures.blogspot.com for even more recipes, travel and ideas!!!!