Succulent Sour Cream Pot-roast Recipe

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Ingredients:

Serving

Directions:

Dredge pot-roast in flour; brown all sides in cooking oil in Dutch
Oven.
Slip rack under meat; sprinkle with salt and pepper.
Add water, garlic, onion, tomato sauce, bay leaf and thyme. Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender.
Cook sliced mushrooms in butter in small frying-pan until tender and golden.
When meat is tender, remove to cutting board. Remove bay leaf.
Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired.
Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil.
Slice beef; serve with hot buttered noodles sprinkled with paprika. Pass the cream sauce separately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	591.72 Kcal (2477 kJ)
Calories from fat	414.7 Kcal
		% Daily Value*
Total Fat	46.08g	71%
Cholesterol	167.65mg	56%
Sodium	385.67mg	16%
Potassium	226.94mg	5%
Total Carbs	7.76g	3%
Sugars	8.99g	36%
Dietary Fiber	1.26g	5%
Protein	22.86g	46%
Vitamin C	3.9mg	7%
Vitamin A	0.4mg	13%
Iron	0.6mg	3%
Calcium	183.2mg	18%

Amount Per 100 g
Calories	97.56 Kcal (408 kJ)
Calories from fat	68.38 Kcal
		% Daily Value*
Total Fat	7.6g	71%
Cholesterol	27.64mg	56%
Sodium	63.59mg	16%
Potassium	37.42mg	5%
Total Carbs	1.28g	3%
Sugars	1.48g	36%
Dietary Fiber	0.21g	5%
Protein	3.77g	46%
Vitamin C	0.6mg	7%
Vitamin A	0.1mg	13%
Iron	0.1mg	3%
Calcium	30.2mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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