Tart Gravy Pot Roast

I'm not a big pot roast fan, hence why I needed to make some sauce for it.  Gravy makes everything better. 

Gravy Pot Roast

  • 3-4 lbs Beef pot roast
  • Flour
  • 1/4 cup butter
  • Salt and Pepper to taste
  • 1 cup beef broth
  • 1/2 cup red wine
  • 4 lge potatoes
  1. Coat both sides of pot roast with flour.
  2. Place butter in a deep baking dish and melt, being careful not to burn it.
  3. Add pot roast and brown slowly on both sides. Add salt and pepper to taste.
  4. Pour beef broth over meat. Deglaze pan with red wine.
  5. Cover and place in a preheated 350° oven and cook 1 1/2 hours.
  6. Add potatoes; sprinkle with a little more salt.
  7. Cook about 45 minutes or until potatoes are tender.

Sour cream gravy

  • 1 1/3 cup dripping
  • 3 tbsp flour
  • 1/4 cup cold water
  • 1/4 cup Labne
  1. Pour drippings from pot roast into saucepan.
  2. Mix together flour and water. Heat drippings to boiling; gradually stir in flour and water mixture and cook, stirring constantly until gravy is thickened.
  3. Cook 2 minutes longer.
  4. Remove from heat and slowly stir in labne.
  5. Heat through, but do not boil.        

Stay hungry my friend.