Company Pot Roast Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Vegetable oil,
3/4 cup: Dry red wine,
2 Medium: carrots,
3/4 cup: Dairy sour cream,
1 tsp: Ground pepper,
1/2 cup: Water,
2 tbsp: Lemon juice,
4 lbs: Beef rolled rump roast*,
2 Cloves: garlic, finely chopped
2 Medium: onions, thinly sliced
1 1/2 tsp: Salt,
1/2 tsp: Dried thmye leaves,
2 tbsp: 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 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.
Source from luhu.jp
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.
Source from luhu.jp