Succulent Sour Cream Pot-Roast
Submitted by jess3565
A 5-pound chuck roast braised low and slow with tomato sauce, garlic, and thyme, finished with sauteed mushrooms and tangy sour cream gravy. Serve over buttered noodles.
YIELD
6 servingsPREP
30 minCOOK
3 hrsREADY
4 hrsThis is the pot roast that converts people who think they don’t like pot roast.
A boneless chuck roast gets dredged in flour and seared on all sides until deeply browned, then braised for three and a half hours in a Dutch oven with garlic, onion, tomato sauce, bay leaf, and thyme. The low, slow heat transforms tough chuck into something almost sinfully tender.
The finishing move is what sets this apart: butter-sauteed mushrooms and a generous cup of sour cream stirred into the pan juices to create a rich, tangy gravy. Spoon it all over hot buttered noodles dusted with paprika.
Pro Tips
- Brown the roast thoroughly on all sides before braising. That deep brown crust is where the flavor lives.
- Don’t let the sour cream sauce boil after adding it. High heat will cause it to curdle and separate.
- This roast gets better the next day. Slice, refrigerate in the gravy, and reheat gently for leftovers that rival the first serving.
Ingredients
Directions
Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven.
Slip rack under meat; sprinkle with salt and pepper.
Add water, garlic, onion, tomato sauce, bay leaf and thyme.
Cover and cook in slow oven (325℉ (160℃).) 3½ hours or until tender. Cook sliced mushrooms in butter in small frying-pan until tender and golden.
When meat is tender, remove to cutting board.
Remove bay leaf. Thicken cooking liquid with 2 tablespoon flour combined with ¼ cup water, if desired.
Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil.
Slice beef; serve with hot buttered noodles sprinkled with paprika.
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