| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Pot Roast in Sour Cream

1 (3 1/2 to 4-pound) boneless rump roast

2 tablespoons vegetable oil

1/2 cup water

1/2 teaspoon beef-flavored base or bouillon granules

1 bay leaf

1/2 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon freshly ground pepper

2 onions,quartered

2 carrots, crapped and cut into pieces

2 tablespoons all-purpose flour

3 tablespoons water

1 cup (8-ounces) sour cream

1 pound egg noodles, cooked according to package directions

2 tablespoons butter, softened (optional)

1. Brown roast on all sides in hot oil in a large Dutch oven.
2. Combine 1/2 cup water and beef base or bouillon and add to Dutch oven. Add bay leaf, garlic powder, salt and pepper. Cover, reduce heat, and simmer 2 1/2 hours. Add onion and carrot; cover and cook 30 minutes or until vegetables and meat are tender.
3. Remove roast and vegetables from Dutch oven; keep warm. Remove and discard bay leaf. Combine flour and 3 tablespoons water; stir into pan drippings. Cook, stirring constantly, until gravy is smooth and thickened. Add sour cream and vegetables to gravy, and cook, stirring constantly, until vegetables are thoroughly heated.
4. Toss cooked noodles with the butter, if desired, and place on a serving platter. Slice roast, and arrange over noodles. Serve with the gravy.

Makes 6 to 8 servings.

||| Save this Recipe on Delicious |||