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Pot Roast with Succulent Sour Cream

  • 8servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Approximately 3 pounds boneless bottom round roast

  2. 4 tablespoons all-purpose flour, divided use

  3. 1/2 teaspoon salt

  4. 1/4 teaspoon ground black pepper

  5. 1 tablespoon vegetable oil

  6. 2 medium onions, chopped

  7. 1 cup water, divided use

  8. 1 (4-ounce) can tomato sauce

  9. 1 bay leaf

  10. 1 clove large garlic, crushed

  11. 1/2 teaspoon crushed dried thyme

  12. 1/2 pound mushroom, sliced

  13. 2 tablespoons butter

  14. 1 (8-ounce) container sour cream (1 cup) Hot cooked noodles for accompaniment

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325°F (160°C).

  2. Sprinkle roast with 2 tablespoons flour, salt and pepper.

  3. Heat a large, oven-safe roasting pan over medium-high heat. Add oil, roast and brown on all sides. Add onions, 3/4 cups water, tomato sauce, bay leaf, garlic and thyme. Bring to a boil.

  4. Remove pan from burner, cover and place into oven; bake 3 1/2 hours or until tender. Remove from oven, discard bay leaf; allow roast to rest 10 minutes before thinly slicing.

  5. Meanwhile, in a medium skillet, cook mushrooms in butter until soft. Transfer to roasting pan once meat is removed. Add remaining 2 tablespoons flour dissolved in remaining 1/4 cup water and cook over medium heat; stirring until thickened, about 5 minutes. Stir in sour cream. Cook over medium heat until thick, but do not allow the mixture to boil.

  6. Serve pot roast over noodles with gravy.

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