Sour Cream Roast Recipes

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SOUR CREAM ROAST



Sour Cream Roast image

Yummy sour roast with delicious cream gravy to top on dumplings or mashed potatoes. This has been in my family for over 60 years.

Provided by Wanda

Categories     Main Dish Recipes     Roast Recipes

Time 12h20m

Yield 6

Number Of Ingredients 9

½ cup vinegar
1 tablespoon whole allspice berries
2 cups water
salt and pepper to taste
3 pounds beef chuck roast
3 bay leaf
1 onion, chopped
2 tablespoons cornstarch
1 cup cold whipping cream

Steps:

  • In a large glass bowl or dish, stir together the vinegar, allspice berries, and water with some salt and pepper. Cover and marinate the meat in the mixture overnight in the refrigerator.
  • Preheat the oven to 300 degrees F (150 degrees C). Place the meat in a roasting pan with the marinating liquid, bay leaves and onion.
  • Cover, and roast for 3 to 4 hours in the preheated oven, or until the roast is fork tender.
  • Let the roast sit, and remove 1/3 cup of the meat juices to a saucepan. Stir together the cornstarch and heavy cream, and stir into the meat juices. Add 1 cup of water, and cook over low heat, stirring frequently until thickened. Do not allow the mixture to boil. This will be your gravy to put over dumplings, potatoes or meat.

Nutrition Facts : Calories 499.9 calories, Carbohydrate 6 g, Cholesterol 157.5 mg, Fat 40.3 g, Fiber 0.6 g, Protein 27.5 g, SaturatedFat 19.3 g, Sodium 82.7 mg, Sugar 0.8 g

SLOW COOKER BEEF POT ROAST WITH SOUR CREAM SAUCE



Slow Cooker Beef Pot Roast With Sour Cream Sauce image

This easy pot roast is made with a chuck roast, some chopped vegetables, and simple seasonings. The roast is finished with a sour cream sauce.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 8h10m

Yield 8

Number Of Ingredients 9

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:

  • 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.

Nutrition Facts : Calories 681 kcal, Carbohydrate 17 g, Cholesterol 209 mg, Fiber 2 g, Protein 64 g, SaturatedFat 15 g, Sodium 388 mg, Fat 38 g, ServingSize 1 pot roast (6 to 8 Servings), UnsaturatedFat 18 g

SUCCULENT SOUR CREAM POT-ROAST



Succulent Sour Cream Pot-Roast image

Make and share this Succulent Sour Cream Pot-Roast recipe from Food.com.

Provided by Julesong

Categories     Meat

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 16

5 lbs boneless beef chuck roast
2 tablespoons unbleached flour
1 tablespoon cooking oil
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup water
1 clove garlic, Pressed
2 small onions, Chopped
1/2 cup tomato sauce
1 bay leaf
1/8 teaspoon thyme leaves
1/2 lb fresh mushrooms, Sliced
2 tablespoons butter
1 cup sour cream
noodles, Hot Buttered
paprika

Steps:

  • 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 our cream sauce separately.

SOUR CREAM BAKED CHICKEN



Sour Cream Baked Chicken image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

4 large chicken breasts, skinless and boneless
1 cup sour cream
1/2 cup Italian bread crumbs, or crushed cornflakes, or crispy rice cereal
1 teaspoon crushed Italian herbs
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Pound chicken to a uniform 1/2-inch thickness. Place in an ovenproof 10-inch round dish, sprayed with vegetable oil. Spoon sour cream over chicken. In a small dish mix crumbs (or cereal) with herbs, salt, and pepper. Sprinkle crumb mixture over sour cream. Bake at 350 degrees for 20 minutes until thoroughly cooked.

SOUR CREAM ROAST RECIPE



Sour Cream Roast Recipe image

This savory and filling sour cream roast recipe includes 3 pounds beef chuck roast marinated overnight with vinegar, allspice berries, pepper, and salt.

Provided by Dawn Day

Categories     Roast

Time 12h20m

Yield 6

Number Of Ingredients 9

½ cup vinegar
1 tbsp whole allspice berries
2 cups water
to taste salt and pepper
3 lbs beef chuck roast
3 bay leaf
1 chopped onion
2 tbsp cornstarch
1 cup cold whipping cream

Steps:

  • In a large glass bowl or dish, stir together the vinegar, allspice berries, and water with some salt and pepper. Cover and marinate the meat in the mixture overnight in the refrigerator.
  • Preheat the oven to 300 degrees F (150 degrees C). Place the meat in a roasting pan with the marinating liquid, bay leaves, and onion.
  • Cover and roast for 3 to 4 hours in the preheated oven, or until the roast is fork-tender.
  • Let the roast sit and remove ⅓ cup of the meat juices to a saucepan. Stir together the cornstarch and heavy cream and stir into the meat juices.
  • Add 1 cup of water and cook over low heat, stirring frequently until thickened. Do not allow the mixture to boil. This will be your gravy to put over dumplings, potatoes, or meat.

Nutrition Facts : Carbohydrate 7.42g, Cholesterol 189.36mg, Fat 24.57g, Fiber 0.97g, Protein 49.32g, SaturatedFat 12.58g, ServingSize 6.00, Sodium 910.27mg, Sugar 0.00, UnsaturatedFat 9.65g

BEEF POT ROAST WITH SOUR CREAM GRAVY



Beef Pot Roast With Sour Cream Gravy image

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

2 1/2-3 lbs beef roast
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1/4 teaspoon garlic powder
2 tablespoons flour
1 1/2-2 teaspoons dill weed, divided
1 -2 tablespoon oil
1/2 cup water
5 small potatoes, pared
5 carrots, quartered
1 tablespoon vinegar
8 ounces sour cream
1/2-1 teaspoon dill weed
2 -4 celery ribs, quartered (optional)
1 lb zucchini, quartered (optional)
1 tablespoon red wine, in gravy (optional)

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.

DILLED POT ROAST



Dilled Pot Roast image

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

2 teaspoons dill weed, divided
1 teaspoon salt
1/4 teaspoon pepper
1 boneless beef chuck roast (2-1/2 pounds)
1/4 cup water
1 tablespoon cider vinegar
3 tablespoons all-purpose flour
1/4 cup cold water
1 cup sour cream
1/2 teaspoon browning sauce, optional
Hot cooked rice

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 :

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