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Pot Roast with Sour Cream

User Rating 5 Star Rating (1 Review)


This is a stroganoff style pot roast.


  • 1 pot roast, chuck shoulder or other, 3 to 4 pounds
  • 2 tablespoons vegetable oil
  • salt and pepper
  • 1 cup beef broth
  • 1/4 cup ketchup
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup chopped onion
  • 1 teaspoon caraway seeds
  • 1 can (4 ounces) sliced mushrooms
  • 2 tablespoons flour
  • 1/2 cup sour cream


In a heavy Dutch oven or stockpot, brown meat in the hot oil over medium heat. Remove meat; sprinkle with salt and pepper. Add beef broth to the pan along with ketchup, Worcestershire sauce, onion, and caraway seeds. Bring to a boil; return meat to the pot, cover, and simmer for about 2 1/2 hours. Check frequently and add a little water or broth if necessary. Drain mushroom liquid into a measuring cup. Add enough cold water to the mushroom liquid to make 1/2 cup liquid. Stir flour into the liquid, stirring until smooth. Remove pot roast from pot and stir in the flour and mushroom liquid mixture. Continue cooking and stirring until thickened. Add the mushrooms and sour cream; heat through. Serve pot roast with the thickened gravy and noodles or mashed potatoes.
Pot roast serves 6.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
This was fantastic!, Member ilovefoodtoomuch

Was sick of cooking the same old pot roast and vegetable recipe. Yours was the first one that sounded interesting. I have to tell you that I am a vegetarian, but when my husband married me I was not. So I do cook wonderful meat meals for him (but slowly cutting down little by little) and he loved your pot roast recipe. I couldn't resist and put some of the ""gravy"" on my soy pattie. Wow! I had run out of beef broth (boullion) and used vegetable broth instead, only change. I am going to pass the recipe on to my daughter-in-laws! I know my 3 sons will love it. Thank you.

4 out of 4 people found this helpful.

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