Pot Roast With Sour Cream Topping
Created by dienia b on January 15, 2025
- Servings: 8
- Prep Time: 9m
- Cook Time: 4h
- Recipe #44052
Ingredients
- 1 tablespoon butter
- 4 pound beef pot roast (round or blade bone)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon msg seasoning
- 10 ounces condensed cream of celery soup (1 can)
- 1/2 cup onion, cup into rings
- 8 ounces sour cream at room temperature (1 cup)
- 1 teaspoon prepared horseradish
- Gravy
- 1/4 cup water
- 2 tablespoons flour
- 2 cups drippings
How to Make
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Step 1: In large skillet melt butter and brown meat slowly.
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Step 2: Place in baking dish.
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Step 3: Sprinkle over salt and pepper to taste.
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Step 4: Spread undiluted soup over top of roast and add onions over soup. (May need a small amount of water)
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Step 5: Cover and bake in a preheated 325°F oven for 2-1/2 to 3 hours or until meat is tender.
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Step 6: Pour off 2 cups drippings and set aside for gravy.
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Step 7: Gently blend horseradish into sour cream. (I would add 1 tablespoon horseradish) ).
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Step 8: Spread on top roast.
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Step 9: Return to oven, uncovered for 5 minutes to glaze sour cream.
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Step 10: Gravy: Gradually add water to flour to make smooth paste. In saucepan heat drippings to boiling.
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Step 11: Remove from heat and gradually add flour mixture, stirring constantly.
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Step 12: Return to heat and cook, stirring constantly, until thick.
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Step 13: Cook 2 more minutes.
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Step 14: Season to taste.
Nutritional Facts
- 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