Great Gravy Pot Roast Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 1/2 lbs: BEEF CHUCK OR SIRLION ROAST,
2 tbsp: CORN OIL,
1 tsp: SALT,
1 each: PEPPER,
1 1/2 tsp: GARLIC POWDER,
1 each: LARGE CARROT, SLICED THIN
1 each: MEDIUM ONION, CHOPPED
3/4 cup: BURGANDY WINE,
3/4 cup: SOUR CREAM, LITE, ROOM TEMP
1/2 cup: WATER,
3 tbsp: FLOUR,
1 tbsp: LEMON JUICE,
Directions:
RUB MEAT WITH SALT AND PEPPER. HEAT OIL IN DUTCH OVEN, OVER MEDIUM
HEAT. BROWN ROAST ON ALL SIDES. ADD GARLIC, ONION, AND CARROTS. COOK
UNTIL ONION IS BROWNED. DRAIN GREASE FROM PAN. LOWER HEAT AND ADD
WINE AND SOUR CREAM. COVER TIGHTLY AND SIMMER OVER VERY LOW HEAT FOR
2 TO 3 HOURS OR UNTIL MEAT IS TENDER.
Source from luhu.jp
HEAT. BROWN ROAST ON ALL SIDES. ADD GARLIC, ONION, AND CARROTS. COOK
UNTIL ONION IS BROWNED. DRAIN GREASE FROM PAN. LOWER HEAT AND ADD
WINE AND SOUR CREAM. COVER TIGHTLY AND SIMMER OVER VERY LOW HEAT FOR
2 TO 3 HOURS OR UNTIL MEAT IS TENDER.
Source from luhu.jp