(Ingredients:
- 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
Preparation:
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.
More Pot Roast Recipes
Sweet and Sour Pot Roast
Barbecued Pot Roast
Family Pot Roast
Pot Roast with Vegetables
Pot Roast with Spices
Yankee Pot Roast
Coffee Pot Roast
Country Pot Roast with Gravy
Lisa's Lazy Pot Roast
Pot Roast with Garden Vegetables
Pot Roast with Vegetables
Barbecued Pot Roast
Easy Pot Roast
Spicy Pot Roast
Marinated Chuck Roast
Savory Oven Brisket
Crockpot Recipes
Diane's Beef Pot Roast
Pot Roast Recipe with Onions
Pot Roast with Noodles
Pot Roast with Mushrooms
Pot Roast Burgundy
Dilled Pot Roast
Tangy Pot Roast with Noodles
Joyce's Beef Chuck Pot Roast
Pepsi Pot Roast
Wrangler's Pot Roast
Pot Roasts
Oven Roasts
Crockpot Beef Recipes
Beef Recipes Index
Ground Beef Recipes Index
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
