Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: brown roast on all sides in oil on med-high heat. transfer roast to small roasting pan. save pan you browned the roast in, but do not wash. pour broth over roast. cover pan and roast@ 350*f for two hours. add vegetables. cover and continue roasting for 1 hour or until vegetables are tender. remove roast and vegetables to serving platter. cover and keep warm. add 4 tbsp drippings to original pan. add flour to drippings and make roux, stirring constantly, making sure to loosen browned bits, until smooth and thickened. add remaining drippings, stirring constantly until slightly thickened. add sour cream and cook on low heat, stirring until completely combined. serve sauce drizzled over roast and roasted vegetables.

Target recipe: sprinkle meat with salt, seasoning salt and freshly ground black pepper. heat oil in large, heavy skillet. brown beef on all sides. place carrots, celery, onion, bay leaves and parsley in bottom of heavy casserole or dutch oven, just large enough so roast fits snugly. add wine, worcestershire sauce, liquid smoke and beef broth to cover meat. cover with lid or heavy foil and bake (braise) at 350°f for 1-1/2 to 2 hours or until meat is very tender. let meat stand in braising liquid until ready to serve.