Don't miss another issue…      Subscribe

Company Pot Roast

 

36

Yield

10

servings

Prep

40

min

Cook

210

min

Ready

250

min

Trans-fat Free, Low Carb
 

Ingredients

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

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

Add review

 

 

Comments

Nutrition Facts

Serving Size 256g (9.0 oz)
Amount per Serving
Calories 41041% of calories 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?

 

Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed