Prep 30 mins
Cook 3 hrs
My sister always asks for this as her birthday dinner. The sauce is not overpowering and adds just a note of elegance. Serve with simple steamed fresh green beans.
- Brown roast on all sides in oil on med-high heat.
- Transfer roast to small roasting pan.
- Save pan you browned the roast in, but do not wash.
- Pour broth over roast.
- Cover pan and roast@ 350*F for two hours.
- Add vegetables.
- Cover and continue roasting for 1 hour or until vegetables are tender.
- Remove roast and vegetables to serving platter.
- Cover and keep warm.
- Add 4 tbsp drippings to original pan.
- Add flour to drippings and make roux, stirring constantly, making sure to loosen browned bits, until smooth and thickened.
- Add remaining drippings, stirring constantly until slightly thickened.
- Add sour cream and cook on low heat, stirring until completely combined.
- Serve sauce drizzled over roast and roasted vegetables.
I was looking for an easy, good recipe for my beef and this one fit the bill very nicely, thank you! The only thing I did different was cook this in the crockpot! The sauce turned out lovely. Thanks so much!
We really enjoyed this recipe. I wasn't too crazy about the sauce, however; and my fiancee doesn't like sour cream, but we LOVED the meat. I used a full can of beef broth, russett potatoes and 1 clove garlic. The carrots had a really good, almost sweet flavor to them. I have a tendancy to dry out meat, but this turned out really tender and wonderful. I think next time I make it I'll add a little seasoned salt to the meat. We will definately make again.
Mmmmm! This is a great recipe! Perfect comfort food for a brisk winter evening. The only thing I changed is adding whole button mushrooms and crushed garlic to the vegetable array. Everything came out tender and juicy and the sauce is exquisite. Thanks for sharing!