Try this Pot Roast in Sour Cream recipe, or contribute your own.
Suggest a better descriptionBrown roast on all sides in hot oil in large dutch oven. Combine 1/2 cup water and bouillon granules. Add to dutch oven. Add bay leaf, salt and pepper. Cover, reduce heat, and simmer 2 1/2 hours. Add onion and carrot. Cover and cook 30 minutes or until vegetables and meat are tender. Remove roast and vegetables from dutch oven. Keep warm. Remove bay leaf and discard. Combine flour and 3 tablespoons water; stir into pan drippings. Cook, stirring constantly, until gravy is smooth and thickened. Add sour cream and vegetables to gravy, stirring constantly, until thoroughly heated. Place noodles on serving platter. Slice roast and arrange over noodles. Serve with gravy.
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Serving Size: 1 Serving (312g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 271 | ||
Calories from Fat: 53 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 32.5mg | 10 % | |
Sodium 7665.5mg | 264 % | |
Potassium 504.1mg | 13 % | |
Total Carbohydrate 44.2g | 13 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 40.8g | ||
Protein 11.1g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 271
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