Introducing the Succulent Sour Cream Pot-Roast, a divine creation that promises to elevate your weeknight dinner game to a whole new level of culinary bliss! This meaty masterpiece, brought to you by lovewithrecipes.com, is a savory symphony of flavors that will leave your taste buds singing with joy. With a cooking time of around 3 hours and 30 minutes, this recipe is crafted for those seeking the perfect fusion of succulence and convenience.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 5 | Boneless beef chuck roast |
| 2 | Unbleached flour |
| 1 | Salt |
| 1/2 | Pepper |
| 1/4 | Water |
| 3/4 | Garlic |
| 1 | Onions |
| 2 | Tomato sauce |
| 1/2 | Bay leaf |
| 1 | Thyme leaves |
| 1/8 | Fresh mushrooms |
| 1/2 | Butter |
| 2 | Sour cream |
| 1 | Paprika |
Nutritional Information:
- Calories: 689.9
- Fat Content: 36.8g
- Saturated Fat Content: 17.5g
- Cholesterol Content: 279.6mg
- Sodium Content: 675.3mg
- Carbohydrate Content: 8.9g
- Fiber Content: 1.2g
- Sugar Content: 4g
- Protein Content: 82.7g
Rating and Reviews:
- Aggregated Rating: 5 stars
- Review Count: 3
Instructions:
-
Begin your culinary adventure by dredging the pot-roast in flour, ensuring every inch is coated in the goodness that is to come.
-
In a Dutch oven, brown all sides of the beef chuck roast to perfection, letting the sizzling sound and the aroma of cooking oil fill your kitchen with anticipation.
-
Slip a rack under the meat, and generously sprinkle it with a pinch of salt and pepper, setting the stage for a symphony of flavors.
-
Into the pot go the essential ingredients – water, garlic, onions, tomato sauce, bay leaf, and thyme leaves. Let them mingle and dance, creating a rich and aromatic broth.
-
Cover the Dutch oven and let the magic happen in a slow oven set at 325 degrees F for a tantalizing 3 1/2 hours or until the meat reaches the peak of tenderness.
-
While the pot-roast is reaching perfection, embark on a side quest: sauté fresh mushrooms in butter in a small frying pan until they are tender and golden, adding a layer of earthy goodness to the dish.
-
Once the meat achieves the pinnacle of tenderness, transfer it to a cutting board with the grace it deserves. Bid farewell to the bay leaf, ensuring every leaf is accounted for.
-
Optionally, thicken the cooking liquid with a magical concoction of 2 tablespoons of flour combined with 1/4 cup of water, creating a velvety sauce that will coat your palate with delight.
-
Join the mushrooms and sour cream in the cooking liquid, allowing them to mingle over moderate heat. Be cautious not to let the mixture boil; we’re aiming for a dance of flavors, not a culinary eruption.
-
It’s showtime! Slice the beef with the precision of a culinary artist, presenting it on a platter that’s worthy of your culinary masterpiece.
-
Serve the succulent slices alongside hot buttered noodles, a canvas for the final touch – a generous sprinkling of paprika that adds both color and a hint of smokiness to your creation.
-
For the grand finale, present the sour cream sauce separately, allowing your guests to drizzle it over their portions as they desire, adding a creamy crescendo to each bite.
Congratulations! You’ve just orchestrated a culinary symphony that’s sure to be remembered. Indulge in the Succulent Sour Cream Pot-Roast experience, and let the flavors linger on your palate like a cherished melody. This recipe is not just a meal; it’s an invitation to savor the joy of cooking. Enjoy! 🌟🍽️
