Pot Roast With Sour Cream Topping
"Senator Pete Dominick Colorado submitted this one. The msg is not necessary but he used it everyone used accent back in the day."
Original is 8 servings
Ingredients
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- Gravy
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Nutritional
- Serving Size: 1 (360.5 g)
- Calories 1108.8
- Total Fat - 98 g
- Saturated Fat - 43 g
- Cholesterol - 280.7 mg
- Sodium - 954.1 mg
- Total Carbohydrate - 7.4 g
- Dietary Fiber - 0.5 g
- Sugars - 0.7 g
- Protein - 46.8 g
- Calcium - 97.6 mg
- Iron - 4 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In large skillet melt butter and brown meat slowly.
Step 2
Place in baking dish.
Step 3
Sprinkle over salt and pepper to taste.
Step 4
Spread undiluted soup over top of roast and add onions over soup. (May need a small amount of water)
Step 5
Cover and bake in a preheated 325°F oven for 2-1/2 to 3 hours or until meat is tender.
Step 6
Pour off 2 cups drippings and set aside for gravy.
Step 7
Gently blend horseradish into sour cream. (I would add 1 tablespoon horseradish) ).
Step 8
Spread on top roast.
Step 9
Return to oven, uncovered for 5 minutes to glaze sour cream.
Step 10
Gravy: Gradually add water to flour to make smooth paste. In saucepan heat drippings to boiling.
Step 11
Remove from heat and gradually add flour mixture, stirring constantly.
Step 12
Return to heat and cook, stirring constantly, until thick.
Step 13
Cook 2 more minutes.
Step 14
Season to taste.
Tips
No special items needed.
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