"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Braised Pot Roast Recipe

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This recipe for Braised Pot Roast, by , is from Sallye's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, June 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 to 4 lbs. chuck or rump roast
2 teaspoons salt
teaspoon Pepper
2 tablespoons Flour
1 clove garlic
cup olive oil
1 cup thick sour cream
2 bay leaves
2 small onions diced
cup tomato sauce
1 tablespoon brown sugar
4 cups water

Directions:
Directions:
Rub meat with salt and pepper and dredge with flour. Rub roasting pan with garlic, add oil and brown meat on both sides. Add cream and continue cooking until cream browns. Add remaining ingredients, cover and cook in moderate oven 350 degrees for 2 hours or until meat is tender. Remove meat and bay leaves to platter. Use liquid in pan to prepare gravy. Thicken with flour or cornstarch.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Some recipes are so fancy, they sound almost good enough to eat.

 

 

 

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