BEEF POT ROAST IN SOUR CREAM (OKSESTEG I SURFLøDE)
A recipe I found on Christian's Danish Recipes, which has over 600 Danish recipes. Posting for ZWT6. Sounds like a very tasty way to make pot roast.
Provided by diner524
Categories Roast Beef
Time 3h5m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Rub the roast well with salt and pepper. Brown it on both sides in the butter. Place the onion slices on top of the roast. Add the water, sour cream and wine.
- Cover the pan and cook slowly either on top of the stove or in the oven for 3 hours or until tender, adding a little more wine if necessary.
- Place the roast on a hot platter while you blend the flour into the liquid in the pan to make the gravy.
Nutrition Facts : Calories 555.8, Fat 35.9, SaturatedFat 16.1, Cholesterol 157.6, Sodium 623.5, Carbohydrate 4.2, Fiber 0.2, Sugar 0.8, Protein 48
DILLED POT ROAST
It is hard to believe that this mouthwatering pot roast comes together so easily. Amy Lingren from Jacksonville, Florida relies on dill weed, cider vinegar and a simple sour cream sauce to flavor the entree.-Amy Lingren, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 7h45m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 1 teaspoon dill, salt and pepper. Sprinkle over both sides of roast. Transfer to a 3-qt. slow cooker. Add water and vinegar. Cover and cook on low for 7-8 hours or until meat is tender., Remove meat and keep warm. In a small bowl, combine flour and remaining dill; stir in cold water until smooth. Gradually stir into slow cooker., Cover and cook on high for 30 minutes or until thickened. Stir in sour cream and browning sauce if desired; heat through. Serve beef and sour cream sauce with rice.
Nutrition Facts :
POT ROAST WITH SOUR CREAM GRAVY
Now this a hearty meal! But for as satisfying as it is, the vegetables help keep an air of lightness.
Provided by liz carrier
Categories Roasts
Number Of Ingredients 18
Steps:
- 1. Mix flour, 1 teaspoon salt and pepper; coat meat with flour mixture.
- 2. Melt shortening in large skillet or dutch oven; brown meat.
- 3. Add water and vinegar. Sprinkle dill weed over meat.
- 4. Cover tightly and simmer about 3 hours or until meat is tender.
- 5. One hour before end of cooking time, add potatoes and carrots; season with 1/2 teaspoon salt.
- 6. Twenty minutes before end of cooking time, add zucchini; season with 1/2 teaspoon salt.
- 7. Serve with sour cream gravy.
- 8. Sour Cream Gravy: Place meat and vegetables on warm platter.
- 9. Pour drippings from pan into bowl, leaving brown particles in pan.
- 10. Return 1 teaspoon drippings to pan. Blend in 1 tablespoon flour.
- 11. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
- 12. Measure drippings and add water to measure 1 cup liquid.
- 13. Stir in flour mixture. Heat to boiling, stirring constantly.
- 14. Boil and stir one minute. Season with salt and pepper.
- 15. Stir in one cup dairy sour cream and 1 teaspoon dill weed; heat through.
ULTIMATE POT ROAST
Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.
Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.
BEEF POT ROAST WITH SOUR CREAM GRAVY
If you want a delicious surprise away from the basic roast recipes, try this one. I call this upscaled home cooking. The irresistible dill gravy is a HIT and made the meal. Cook on stove top or use crock pot. Pour gravy over each slice of beef and the veggies, then use crusty bread to soak up the leftover gravy.....so good!
Provided by Southern Lady
Categories One Dish Meal
Time 3h25m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Mix 1 teaspoon of salt with pepper and garlic powder. Grocery stores sell a seasoning mixture of same, which I use 1-1/2 tsp).
- Rub generously over all sides of roast and then coat same with flour.
- On med-high in a large dutch oven, heat oil and brown roast on all sides.
- In same pot with roast, add water and vinegar (I left out) and sprinkle 1 tsp dill weed over roast.
- Cover tightly and simmer 3 hours or until meat is tender. In crockpot, cook 8 hours on low heat.
- One hour before end of cooking, add veggies and season with remaining salt & pepper. (optional zucchini, add 20 minutes before end of cooking time).
- If using crock pot, remove roast, add veggies, return roast, raise heat to med-high and cook for 1 to 1-1/2 hours, add optional zucchini the last 30 minutes.
- Serve with delicious sour cream gravy.
- SOUR CREAM GRAVY.
- Please meat and veggies on warm platter.
- Using a large skillet, transfer 2-3 tbl pan drippings from roast and heat on med-high.
- Add flour one T at a time and mix well with drippings. Heat 2 minutes stirring constantly. Remove from heat.
- Using remaining drippings in pot to make 1 cup liquid, adding water if necessary.
- Over med-high heat, whisk liquid into flour mixture a little at a time to prevent flour clots. (Add optional red wine now).
- Once all liquid is added, bring to a boil for one minute.
- Lower heat, Season with S&P to taste.
- Stir in 1 cup sour cream and 1/2-1 tsp dill weed; heat through.
- Gravy yields 2 cups.
BEEF POT ROAST
This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.
Provided by Teresa C. Rouzer
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
- Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.
Nutrition Facts : Calories 550.6 calories, Carbohydrate 1.6 g, Cholesterol 161 mg, Fat 41.9 g, Fiber 0.3 g, Protein 39.4 g, SaturatedFat 16.6 g, Sodium 445.7 mg, Sugar 0.6 g
POT ROAST WITH SOUR CREAM GRAVY
The sour cream gravy with this is creamy, and has a great flavor. It's really easy to make, and great on a winter afternoon.
Provided by KittyKitty
Categories Roast Beef
Time 3h10m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown roast on all sides in hot oil in a large Dutch oven; add water. Cover, reduce heat, and simmer 2 1/3 hours.
- Add vegetables, cover and simmer 30 minutes longer or until vegetables are tender, adding additional water if needed.
- Remove roast and vegetables to a serving dish. drain off drippings, leaving 2 tablespoons of drippings in pan; reserve remaining drippings.
- Stir flour into drippings in pan with wire whisk, cook over medium heat until browned, stirring constantly.
- Add enough water to reserved drippings to make 1 cup, stir into flour and cook, stirring constantly, until smooth and slightly thickened.
- Add sour cream, salt and pepper, cook stirring constantly until thoroughly heated. Serve gravy with roast, and vegetables.
Nutrition Facts : Calories 283, Fat 15.2, SaturatedFat 6.3, Cholesterol 24.9, Sodium 185.7, Carbohydrate 33.9, Fiber 4.8, Sugar 6.9, Protein 4.7
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