Pot Roast with Sour Cream Sauce
Submitted by vegasvic
Slow cooker pot roast braised in red wine for 10-12 hours, finished with a sour cream gravy made from the pan drippings. Fork-tender beef, set-and-forget method.
YIELD
14 servingsPREP
10 minCOOK
8 hrsREADY
8 hrsThis pot roast spends 10 to 12 hours in a slow cooker with nothing but sliced onions and red wine, and that long, slow braise turns a tough round steak into something fork-tender. The sour cream sauce at the end is what takes it from good to worth-making-again.
Browning the roast in a salt-sprinkled skillet before it goes into the slow cooker isn’t just for color. That sear creates a caramelized crust that adds meaty depth to the braising liquid. Deglazing the pan with wine picks up every browned bit stuck to the bottom and carries it into the cooker.
The sour cream gravy gets built after cooking, not during. Skimming fat from the braising liquid, making a roux in a skillet, then whisking in the cooking liquid creates a smooth, thickened sauce. Sour cream gets stirred in off the heat at the very end so it doesn’t curdle.
Chef Tips
- Use dry red wine, not sweet. A Cabernet or Merlot works well. Sweet wine makes the sauce taste jammy rather than savory.
- Brown the roast on all sides. Don’t rush this step. Deep browning on every surface builds the flavor foundation for the whole dish.
- Stir the sour cream in off the heat. Direct heat breaks the emulsion and turns sour cream grainy and separated.
- This feeds a crowd. Four pounds of beef serves 14, making it ideal for Sunday dinner or holidays.
Variations
- Mushroom pot roast: Add sliced mushrooms to the slow cooker for the last 2 hours of cooking for an earthy addition.
- Horseradish cream: Stir a tablespoon of prepared horseradish into the sour cream sauce for a sharper, more pungent finish.
Ingredients
Directions
Sprinkle 1 teaspoon salt in a large skillet, set over medium-high heat and brown the roast well on all sides.
Remove roast to slow cooker. Add the onion to the skillet and brown lightly, stirring often.
Pour in the wine: scrape up pan juices and turn into the slow cooker with the salt and pepper.
Cover, turn to Low and cook 10 to 12 hours.
Before serving, skim 2 tablespoons fat from the liquid in the cooker and heat in a medium skillet over low heat.
Stir in the flour to make a smooth paste.
Then add the cooking liquid all at once; stir continuously until the sauce is smooth and has thickened, about 5 to 7 min.
Remove skillet from heat; stir in the sour cream.
Serve sauce over the pot roast.
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