Succulent Sour Cream Pot-Roast

Author: chefs-mate Cooking Method: Baking, Boiling, Frying Cuisine: Global Courses: Main Courses

Difficulty: Intermediate

Servings: 6 Calories: 2699.5

Description

This succulent pot-roast features bonless rolled chuck braised in a savory tomato and herb broth until tender. The cooking liquid is transformed into a creamy, tangy sauce with fresh mushrooms and sour cream. Serve the sliced beef over hot buttered noodles for a comforting and satisfying meal.

Directions

Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven.
Slip rack under meat; sprinkle with salt and pepper.
Add water, garlic, onion, tomato sauce, bay leaf and thyme.
Cover and cook in slow oven (325 degrees F (163C).) 3 1/2 hours or until tender.
Cook sliced mushrooms in butter in small frying-pan until tender and golden.
When meat is tender, remove to cutting board.
Remove bay leaf.
Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired.
Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil.
Slice beef; serve with hot buttered noodles sprinkled with paprika.
Pass our cream sauce separately

Nutrition Facts

Servings 6

Amount Per Serving
Calories 2699.5kcal

% Daily Value *
Total Fat 67.8g105%
Saturated Fat 19.5g98%
Cholesterol 53.2mg18%
Sodium 2827.2mg118%
Total Carbohydrate 436.0g146%
Dietary Fiber 78.1g313%
Sugars 10.0g
Protein 109.3g219%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, bay, beef, boiling, bonless, butter, buttered, chopped, chuck, clove, cooking, cream, dairy, flour, fresh, frying, garlic, hot, international, leaf

Succulent Sour Cream Pot-Roast