Company Pot Roast

250 minutes Prep: 40 minutes Cook: 210 minutes

410 calories per serving view nutrition facts

10 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

3	tablespoons	vegetable oil
3/4	cup	red wine	dry
2	medium	carrots
3/4	cup	sour cream	dairy
1	teaspoon	black pepper	ground
1/2	cup	water
2	tablespoons	lemon juice
4	pounds	beef roast, rump
2	each	garlic cloves	finely chopped
2	medium	onions	thinly sliced
1 1/2	teaspoons	salt
1/2	teaspoon	thyme leaves	dried
2	tablespoons	flour, all-purpose

Directions

Heat oven to 325'.

Heat oil in Dutch oven. Brown roast in hot oil; remove roast.

Mix wine, garlic, carrots, onions, sour cream, salt, pepper and thyme in Dutch oven.

Return roast to Dutch oven.

Cover and bake until roast in tender, about 3 1/2 hours, turning 2 or 3 times during baking.

Remove roast and vegetables to heated platter; keep warm while preparing gravy.

Skim fat off liquid.

Shake water and flour in covered jar.

Stir flour mixture slowly into liquid.

Heat to boiling, stirring constantly.

Boil and stir 1 minute.

Stir in lemon juice; cook 1 minute.

Slice roast thinly; serve with gravy.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 256g

Amount per Serving

Calories 410 41% of calories from fat

	% Daily Value*
Total Fat 19.0g	29%
Saturated Fat 7.0g	34%
Trans Fat 0.0g
Cholesterol 167mg	56%
Sodium 438mg	18%
Total Carbohydrate 6.0g	2%
Dietary Fiber 1.0g	3%
Sugars 2.0g
Protein 51.0g	102%

Vitamin A	43%		Vitamin C	7%
Calcium	5%		Iron	25%

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

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to orange bran bread

Last Recipes Viewed

Recipe Bite

In the Thick of it

by Mark R. Vogel

Sauces come in a seemingly infinite number of styles. The ingredients, methods, and applications for sauces almost know no bounds. And while sauces certainly vary in terms of their viscosity, thickening them is an oft-needed......