Slices of tender pot roast served withvegetables in a sour cream-beef gravy over buttered noodles.
Recipe: Pot Roast in SourCream
1 (3 1/2 to 4-pound) boneless rump roast2 tablespoons vegetable oil1/2 cup water1/2 teaspoon beef-flavored base or bouillongranules1 bay leaf1/2 teaspoon garlic powder1 teaspoon salt1/2 teaspoon freshly ground pepper2 onions,quartered2 carrots, peeled and cut into servingpieces2 tablespoons all-purpose flour3 tablespoons water1 cup (8-ounces) sour cream1 pound egg noodles, cooked accordingto package directions2 tablespoons butter, softened (optional)
Brown roast on all sides in hot oil ina large Dutch oven.
Combine 1/2 cup water and beef base orbouillon and add to Dutch oven. Add bay leaf, garlic powder,salt and pepper. Cover, reduce heat, and simmer 2 1/2 hours.Add onion and carrot; cover and cook 30 minutes or until vegetablesand meat are tender.
Remove roast and vegetables from Dutchoven; keep warm.
Remove and discard bay leaf.
Combine flour and 3 tablespoons water;stir into pan drippings. Cook, stirring constantly, until gravyis smooth and thickened. Add sour cream and vegetables to gravy,and cook, stirring constantly, until vegetables are thoroughlyheated.
Toss cooked noodles with the butter, ifdesired, and place on a serving platter. Slice roast, and arrangeover noodles. Serve with the gravy.
Makes 6 to 8 servings.
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