Pot Roast with Sour Cream Gravy

Ingredients

• 2-3 pounds beef chuck roast
• 1 onion, diced
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 2 carrots, diced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 1/2 cup red wine
• 2 cups beef broth
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour

Directions

1. In a large Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add the beef chuck roast and brown on all sides.
2. Add the onions, garlic, celery, and carrots to the pot and sauté until the vegetables are softened, about 5 minutes.
3. Stir in the salt, pepper, Worcestershire sauce, tomato paste, and red wine. Bring to a boil, then reduce the heat to low.
4. Pour in the beef broth and cover the pot. Simmer for 2-3 hours, or until the beef is fork-tender.
5. In a separate bowl, whisk together the sour cream and flour. Slowly stir the sour cream mixture into the pot, stirring constantly.
6. Continue to cook the gravy for an additional 10 minutes, stirring occasionally, until thickened.
7. Serve the pot roast with the gravy over mashed potatoes or egg noodles.

Interesting Facts

• Pot roast is a classic comfort food dish that is popular in many cultures.
• Pot roast is usually cooked in a Dutch oven, which helps to lock in the flavors and keep the meat tender.
• Sour cream is a great way to thicken up a gravy and add a rich flavor.