Sour Cream Pot Roast Recipe
Ingredients
| 3 or 4 lbs pot roast (chuck) | ||
| Salt | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), halved | |
| Cooking oil | 3 Tablespoon | |
| 1 tbs grated lemon rind | ||
| Sour cream | 2 Cup (16 tbs) | |
| 4 to 5 each, whole carrots, onions, potatoes | ||
| Seasoning | ||
Directions
Rub the roast well with the salt and cut garlic; then place garlic in sour cream to flavor it.
Brush meat with 1 tablespoon of the cooking oil; heat remaining oil in a dutch oven or a heavy deep pan with a tight cover.
Brown meat on all sides; then turn heat low and add lemon rind and sour cream.
Simmer a few minutes, turning meat over at least once.
Cover and cook very slowly 2 1/2 to 3 hours; turn meat or baste several times during cooking.
When meat is almost tender, add vegetables; cover and cook 30 to 40 minutes more.
Season to taste and thicken the gravy.
Brush meat with 1 tablespoon of the cooking oil; heat remaining oil in a dutch oven or a heavy deep pan with a tight cover.
Brown meat on all sides; then turn heat low and add lemon rind and sour cream.
Simmer a few minutes, turning meat over at least once.
Cover and cook very slowly 2 1/2 to 3 hours; turn meat or baste several times during cooking.
When meat is almost tender, add vegetables; cover and cook 30 to 40 minutes more.
Season to taste and thicken the gravy.
Chef
