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Company Pot Roast

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Recipe

 

Yield

10 servings

Prep

40 min

Cook

210 min

Ready

250 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
3 tablespoons vegetable oil
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¾ cup red wine
dry
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2 medium carrots
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¾ cup sour cream
dairy
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1 teaspoon black pepper
ground
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½ cup water
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2 tablespoons lemon juice
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4 pounds beef roast, rump
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2 each garlic cloves
finely chopped
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2 medium onions
thinly sliced
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1 ½ teaspoons salt
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½ teaspoon thyme
dried
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2 tablespoons all-purpose flour
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Ingredients

Amount Measure Ingredient Features
45 ml vegetable oil
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177 ml red wine
dry
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2 medium carrots
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177 ml sour cream
dairy
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5 ml black pepper
ground
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118 ml water
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3E+1 ml lemon juice
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1.8 kg beef roast, rump
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2 each garlic cloves
finely chopped
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2 medium onions
thinly sliced
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7.5 ml salt
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2.5 ml thyme
dried
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3E+1 ml all-purpose flour
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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 3½ 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 256g (9.0 oz)
Amount per Serving
Calories 41041% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 167mg 56%
Sodium 438mg 18%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 102g
Vitamin A 43% Vitamin C 7%
Calcium 5% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 

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