Beef in Bay Leaf Gravy

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"My grandmother, Margaret Pokorny, immigrated here from what was, then, the Austro-Hungarian Empire. This is one of her recipes which I have adapted for easier cooking. Serve with spaetzle and cucumber salad, and plenty of bread to sop up the gravy."

Ingredients

3 h 30 m {{adjustedServings}} servings 620 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 620 kcal
  • 31%
  • Fat:
  • 44.4 g
  • 68%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 47 g
  • 94%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. In a Dutch oven over medium high heat, sear roast until browned on all sides. Scatter chopped carrots, celery and onions over and around roast. Add vinegar and water, and season with bay leaf and salt.
  2. Reduce heat to low, and cook for 2 to 3 hours. Remove roast to a cutting board, and slice thinly. Remove bay leaf, then stir sour cream into gravy until blended. Return sliced meat to Dutch oven, and simmer for 15 minutes.
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Reviews

13
  1. 15 Ratings

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I used 1/2 c. vinegar and 2 1/2 c. because I don't like a strong vinegar taste. It turned out really well and this was my first time cooking a roast. The roast was perfectly tender and quite tas...

I just made this recipe - it was my first pot roast ever - and it turned out great! Soooo easy. My husband rated it 5 stars :) However, I do think that next time I won't use as much vinegar a...

It's a great dish and we Czechs call it SVICKOVA