Click for Cookbook LOGIN
"After dinner sit a while, and after supper walk a mile."--English Saying

Pot Roast Breckenridge Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Pot Roast Breckenridge is from The Gensler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 3 lb. bottom round beef roast
¼ cup butter
3 carrots, chopped
4 stalks celery, chopped
½ cup onion, chopped
3 cloves garlic, minced
2 bay leaves
¼ lb. mushrooms, chopped
1 - 10 oz. can beef consommé
½ cup red wine
salt, pepper
1 tsp. paprika
1 T. capers
¼ cup flour
1 cup sour cream
Directions:
Directions:
Preheat oven to 350º F.

Brown roast in butter in a dutch oven.
Add carrots, celery, onion, garlic to pan and
cook until onion is translucent. Add mushrooms.
Combine half of the consommé, wine, salt, pepper,
paprika and capers. Add to beef.
Cover and bake for 2 hours or until meat is tender.
Remove meat to a heated platter.
With a slotted spoon remove vegetables from the pan
liquids and puree in a blender. Return the puree to the
pan. Combine flour with remaining consommé and stir.
Cook until sauce boils and thickens. Stir in sour cream
but do not boil.
Serve the sauce over the sliced meat.

Sides: White rice or potatoes with a veggie.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

38W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!