Best 2 Succulent Sour Cream Pot Roast Recipes
Indulge in the culinary delight of Succulent Sour Cream Pot Roast, a classic comfort food that promises an explosion of flavors in every bite. This delectable dish features tender beef chuck roast braised to perfection in a creamy, tangy sour cream sauce, complemented by aromatic vegetables and herbs. As you savor the rich and savory gravy, you'll discover a symphony of flavors that dance on your palate. This recipe collection offers variations to tantalize your taste buds, from the traditional Sour Cream Pot Roast to unique twists like the Slow Cooker Sour Cream Pot Roast and the Tangy Sour Cream Pot Roast with Horseradish. Each recipe is a culinary masterpiece, offering a unique take on this classic dish. So, prepare to embark on a culinary journey that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
SUCCULENT SOUR CREAM POT-ROAST
Make and share this Succulent Sour Cream Pot-Roast recipe from Food.com.
Provided by Julesong
Categories Meat
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- 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 degrees F.) 3 1/2 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 T flour combined with 1/4 c 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.
- Pass our cream sauce separately.
SUCCULENT SOUR CREAM POT-ROAST
Steps:
- 1. Dredge pot-roast in flour; brown all sides in cooking oil in dutch oven.
- 2. Slip rack under meat; sprinkle with salt and pepper.
- 3. Add water, garlic, onion, tomato sauce, bay leaf and thyme.
- 4. Cover and cook in a 325 oven 3 1/2 hours or until tender.
- 5. Cook sliced mushrooms in butter in small frying-pan until tender and golden.
- 6. When meat is tender, remove to cutting board.
- 7. Remove bay leaf.
- 8. Thicken cooking liquid with 2 tablespoon flour combined with 1/4 cup water, if desired.
- 9. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil.
- 10. Slice beef; serve with hot buttered noodles sprinkled with paprika.
- 11. Pass our cream sauce separately.
Tips:
- To save time, use a slow cooker or pressure cooker to cook the pot roast. This will also help to keep the meat moist and tender.
- If you don't have sour cream, you can substitute plain yogurt or buttermilk.
- Add some chopped vegetables, such as carrots, celery, or onions, to the pot roast for extra flavor and nutrition.
- Serve the pot roast with mashed potatoes, rice, or egg noodles.
- Garnish the pot roast with fresh herbs, such as parsley, chives, or thyme.
Conclusion:
Succulent Sour Cream Pot Roast is a classic comfort food dish that is easy to make and always a crowd-pleaser. The pot roast is cooked in a creamy and flavorful sauce, and it is fall-apart tender. Serve it with your favorite sides for a complete and satisfying meal.
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