Connoisseur Pot Roast with Sour Cream Gravy



3 lbs grass fed roast

3 tsp olive oil

2 cup sour cream

2 tsp dill seed

1 pkg onion soup mix

1 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 cup water**



Brown roast on all sides in olive oil. Season with dill

seed, salt, pepper, onion soup. Add water. Cook covered

in Dutch Oven approx. 3 hours at 275 degrees, turning

occasionally to keep moist. When the meat is fork tender

remove from the pot, do not overcook. Reduce pan

drippings or add water to make 1 1/2 cup liquid. Add

flour (if needed, put in blender to make smooth) and stir

until thickens. Add sour cream. Slice roast and serve

with sour cream gravy.



Variations:



Add mushrooms, carrots, potatoes the last 60 minutes of

cooking. When done remove roast and vegetables. Add flour

to pan drippings and stir until thickened, season as

needed. Slice roast and pour gravy over meat, serve with

the vegetables.



**Note: Red wine or tomato juice can be substituted for

the water.



This roast can easily be cooked in a crock pot and have

dinner ready when you come home.













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