Pot Roast with Sour Cream Gravy Recipe
Ingredients
| Salad oil | 2 Tablespoon | |
| Bottom round beef roast | 5 Pound | |
| Onion | 1 Medium, sliced | |
| Dry red wine | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Cold water | 1⁄4 Cup (4 tbs) | |
| Salt | 1 Teaspoon | |
| Black pepper | 1⁄4 Teaspoon | |
| Sour cream | 1⁄2 Cup (8 tbs) |
Directions
Heat oil in Dutch oven; brown meat on all sides.
Add onion, wine, and water.
Cover and simmer.genfly for 3-4 hours or until tender.
Remove meat and keep warm.
Drain off all but 1-1/2 cups liquid.
Stir flour into cold water until blended; slowly stir into liquid in pan.
Add salt and pepper.
Cook, stirring over low heat, until thickened.
Slowly blend in sour cream.
Serve gravy with sliced pot roast.
Add onion, wine, and water.
Cover and simmer.genfly for 3-4 hours or until tender.
Remove meat and keep warm.
Drain off all but 1-1/2 cups liquid.
Stir flour into cold water until blended; slowly stir into liquid in pan.
Add salt and pepper.
Cook, stirring over low heat, until thickened.
Slowly blend in sour cream.
Serve gravy with sliced pot roast.
Chef
