Pot Roast with Sour Cream Sauce
Yield
14 servingsPrep
10 minCook
8 hrsReady
8 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
salt
|
|
| 1 | medium |
onions
peeled, sliced |
|
| 1 | cup |
red wine
dry |
*
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 4 | pounds |
beef, round steak
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
salt
|
|
| 1 | medium |
onions
peeled, sliced |
|
| 237 | ml |
red wine
dry |
*
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1.8 | kg |
beef, round steak
|
|
| 1.3 | ml |
black pepper
|
|
| 118 | ml |
sour cream
|
|
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.
