Succulent Sour Cream Pot-Roast

READY IN: 3hrs 30mins
Top Review by Laudee

I guess we're okay to review Zaar recipes. Anyway, here goes! I can't believe no one has given this recipe a try. It's fantastic in ease of preparation and the end result is a tender, tasty, yummie-good cut of beef! I followed the directions right down the line and cooked it in a hard anodized aluminum dutch oven. Came out perfect. You guys don't know what you're missin if you don't cook and serve this for your next meal! Definitely a 5-Star Winner! Laudee C.

Ingredients Nutrition


  1. Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven.
  2. Slip rack under meat; sprinkle with salt and pepper.
  3. Add water, garlic, onion, tomato sauce, bay leaf and thyme.
  4. Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender.
  5. Cook sliced mushrooms in butter in small frying-pan until tender and golden.
  6. When meat is tender, remove to cutting board.
  7. Remove bay leaf.
  8. Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired.
  9. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil.
  10. Slice beef; serve with hot buttered noodles sprinkled with paprika.
  11. Pass our cream sauce separately.

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