Company Pot Roast
Try this Company Pot Roast recipe, or contribute your own. "Sour cream" and "Main dishes" are two of the tags cooks chose for Company Pot Roast."Hey - this is a Dutch Oven delight! You can go to the work that is described in the recipe - or you can do as I did, and add the ingredients and let it cook until done. You'll be hard pressed to beat the presentation quality of the Dutch Oven method for the meat- and the taste was 10 points! With all of these ingredients - feel safe to add a good quantity of wine, if it's too wet - finish for a few minutes with the lid off." - Yerbawx
Yield: 10 Ready in 3 hours, 15 minutes
47 people trying soon
Company Pot Roast Preparation
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 3 1/2 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. *NOTE: Beef bottom round or boneless chuck eye roast can be substituted for the rolled rump roast.
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