Pot Roast With Dill Carrot Gravy

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Oct. 24, 2011


Lean boneless rump roast 4 Pound
Pepper 1/2 Teaspoon
Vegetable cooking spray 1
Onion 1 Small , sliced
Beef flavored bouillon granules
Hot water 1 Cup (16 tbs)
Carrots 2 Medium , scraped, sliced
Lowfat sour cream 1/4 Cup (4 tbs)
Dried whole dill weed 1/4 Teaspoon



1) Preheat the oven to 350F.

2) Remove the excess fat from the roast.

3) Coat the Dutch Oven with cooking spray.


4) Heat the Dutch Oven over medium-high flame. When hot, add in the pork roast.

5) Cook the roast to brown well on all sides.

6) Arrange the slices of onion over the roast.

7) In a bowl, mix the bouillon granules and water. Pour it over the roast.

8) Cover the dish and bake for 2 hours.

9) Add in the carrots after 2 hours. Place the cover back on and bake for 30 more minutes.

10) Once baked, transfer the roast onto the serving platter. Keep warm.

11) Skim off the excess fat from the surface of the marinade.

12) Add in the carrots with 1/4 cup of the cooking liquid into the electric blender. Process to get a smooth puree.

13) Add in the sour cream and dillweed. Process once more to combine.


14) Serve the Pot Roast with Dilled Carrot Gravy on the side.

Recipe Summary

Difficulty Level: Easy
Cook Time: 150 Minutes
Ready In: 150 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 698Calories from Fat 239

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 601 mg25.04%

Total Carbohydrates 7 g2.3%

Dietary Fiber 1 g4%

Sugars 3 g

Protein 102 g204%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet