|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||48%|
|Saturated Fat 15g||75%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This pot roast is a snap to prepare, and the sour cream sauce makes a wonderful gravy. All you have to do is season the roast and chop a few vegetables. The slow cooker does most of the work. Serve the roast with mashed potatoes or hot cooked noodles.
- 1 lean chuck roast, boneless (about 4 pounds)
- 1 clove garlic (mashed)
- salt and freshly ground black pepper (to taste)
- 1 large carrot (peeled and chopped)
- 1 rib celery (chopped)
- 1 small onion (sliced)
- 3/4 cup sour cream
- 3 tablespoons flour
- 1/2 cup dry white wine
Steps to Make It
Rub roast with garlic and season with salt and pepper.
Place in the Crockpot and add chopped carrot, celery, and sliced onion.
Cover and cook on low for 8 to 10 hours.
In a bowl combine the sour cream with the flour and white wine.
Add the sour cream mixture to the pot roast liquids about 15 to 20 minutes before the roast is done. Or remove the roast and keep warm; strain the liquids into a saucepan and add the sour cream mixture. Heat until hot and thickened. Do not boil.
Serve with the sour cream sauce and hot cooked noodles. We recommend doubling the sauce.