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Pot Roast in Sour Cream recipe

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.

    Pot Roast Sour Cream Gravy – Kitchen Cat

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  • Comments

    1 Comment


    I made these for the first time tonight, and it won t be the last time! Soooo good! The horseradish cream sauce just sends them over the top. Thanks so much for the great recipe! Who cares if there aren t any Mexican flavors? These are totes sexy, especially when it s all drippy. And stuff. Step aside, I got this one.

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