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Sour Cream Pot Roast Recipe
|Pot roast||4 Pound (Chuck)|
|Garlic||1 Clove (5 gm), halved|
|Cooking oil||3 Tablespoon|
|Grated lemon rind||1 Tablespoon|
|Sour cream||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 6897 Calories from Fat 4158
% Daily Value*
Total Fat 464 g714.4%
Saturated Fat 191.6 g958.1%
Trans Fat 0 g
Cholesterol 1436.6 mg478.9%
Sodium 3730.9 mg155.5%
Total Carbohydrates 298 g99.2%
Dietary Fiber 43.9 g175.5%
Sugars 68.1 g
Protein 390 g779.2%
Vitamin A 1072.8% Vitamin C 484.7%
Calcium 122.3% Iron 230.3%
*Based on a 2000 Calorie diet
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.