Prep 15 mins
Cook 3 hrs
I'm not sure where I got this many years ago. It's a standard in our house. You can use fresh mushrooms if you prefer. The sour cream really makes the gravy special. I serve this over cooked noodles, or boiled potatoes.
- 3 lbs chuck roast or 3 lbs rump roast
- 1 tablespoon paprika
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- 2 tablespoons vegetable oil
- 1⁄2 cup water
- 1 bay leaf
- 1 (4 ounce) can sliced mushrooms, drained
- 8 -10 onions, small white
- 8 small carrots, cut or whole
- 2 tablespoons parsley, minced
- 2 (8 ounce) cans tomato sauce
- 1 cup sour cream
- cooked small noodles or boiled potatoes
- Trim excess fat from meat.
- Sprinkle meat with paprika, salt and pepper.
- Brown meat in hot oil in a dutch oven or large pan.
- Add water and bay leaf. Cover and simmer, 1-1/2 to 2 hours, or until meat is tender.
- Place mushrooms, onions, and carrots over and around the meat, pour in tomato sauce.
- Cover and simmer 60 minutes, or until vegetables are done.
- Add parsley.
- Just before serving, remove from heat and gradually stir in sour cream.
- Serve with cooked small noodles or boiled potatoes.
I made this today for a lady that I cook for. I will drop it off later today. It turned out very good, of course I had to taste. I will warm it up at her place and add the sour cream there, but cooked it this am to get it nice and tender.
I used a rump roast, but went much lighter on the salt. I used about 1 teaspoon and that was plenty for me.
I also used beef broth vs water, but that didn't make much of a difference. I also used 1 can diced tomatoes and 1 sauce. But I mashed the diced a bit. I just liked a little texture. But I don't think this changed the flavor at all. I just liked the texture. Fresh mushrooms and a mix of parsnips and carrots. But again. That didn't change the overall flavor.
A bit more parsley was needed for me as was pepper. But I like seasoning, that was my opinion. Others may not feel that way. That is a personal preference
I served mine over parpadelle pasta. A crisp salad on the side makes a really nice dinner.
Thx for a very nice dish.
Thanks for this recipe. I thought this was wonderful. The fact that there's only 3 seasonings left it feeling like there was a little something that could be added but I made it as the recipe directed anyway (with the exception of fresh mushrooms and one huge yelllow onion instead of 10 small white - because I was confused to what they could be) Later on I will try some tweaking. It's a great variation on standard pot roast.<br/><br/>I definitely did see my 11 year old son lick his plate so that's always a plus as well. My only gripe with this recipe is that it doesn't give a general heat range for the 1.5-2 hours required. I had mine on really low because I was unsure and it was still pretty tough after 2 hours (using a 2lb roast) So I adjusted it a little higher to a medium low heat for the last hour and it came out perfectly.
I've made this delicious pot roast for my family twice, and the plates were licked clean both times! As another reviewer said, this is definitely the time to pull out the good paprika; I used a Smoked Sweet version. I also substituted a large yellow onion and fresh mushrooms, and I sauteed the vegetables first, since I like some color on them. Thanks for posting!