Beef in Bay Leaf Gravy

13 Reviews

Prep: 30 min
Cook: 3 hr
Ready In: 3 hr 30 min

“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.” - by GOURMETFOX

Ingredients

4 pounds rump roast
2 carrots, finely chopped
3 stalks celery, finely chopped
1 onion, finely chopped
1 cup white vinegar
2 cups water
1 bay leaf
salt to taste
1 (16 ounce) container sour cream

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Directions

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.
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.

Nutrition

Amount Per Serving (8 total)

Calories
620 cal
31%

Fat
44.4 g
68%

Carbs
5.7 g
2%

Based on a 2,000 calorie diet

Reviews (13)

Rate This Recipe

cookingfool

Mar. 3, 2003

"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 tasty...e..." See moreven better the second day."

JellyBean

Dec. 14, 2005

"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 as the ..." See morerecipe calls for. But other than that it was fantastic!!!!!"