July 25, 2011


As a busy mom on the go having all or part of dinner ready when we get home is a huge time saver. 

Today's Make Ahead Monday dinner choice is Beef Roast with Sour Cream Gravy.


1 (3 pound) chuck or pot roast
2 tablespoons flour
1 teas. salt
1/4 teas. pepper
1 tablespoon oil
1/4 cup water
1 tablespoon vinegar
1 teas. dill weed
5-6 small potatoes
5-6 carrots
1 large onion
1 tbsp.flour
1 cup sour cream
1 teas. dill weed.

Coat roast with 2 tablespoons flour, salt and pepper.  Brown in oil in skillet.  Put roast in crockpot.  Add water and vinegar.  Sprinkle 1 teas. dill weed over meat, then add potatoes, carrots, onions and salt.  Cook on low for 10-12 hours or high for 6 hours.

To make gravy, pour off 3 tablespoons of drippings, add 1 tablespoon of flour and heat.  Measure rest of dripping and add water to make 1 cup.  Add to flour mixture and heat for 1 minute, stirring constantly.  Add sour cream and 1 teas. of dill weed.  Heat to boiling.  Serve over beef.

TIME SAVER:  Use a large crock pot liner in the crock pot for easy clean up.  Don't forget to get your coupon to purchase these liners from the Reynolds website. 

Stay tuned for our families review of this Make Ahead Monday dinner later today.

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