Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

Have you ever misread a recipe ingredient and then found that your mistake really made the dish something wonderful and unique? That's what happened to me while cooking a pot roast. I missed the word "garlic" paired with the word "cloves" and added seven whole cloves. My supreme error made a supreme pot roast. You'll love it!

Ingredients Nutrition

Directions

  1. Dredge roast in flour.
  2. Sprinkle with salt and pepper.
  3. Heat small amount of oil in Dutch oven.
  4. Brown roast well on all sides, with garlic and onions in pan.
  5. When browned well, lower heat to simmer and add red wine, bay leaves, water, soup, mushrooms, cloves, Worcestershire sauce.
  6. Simmer roast, covered, for approximately 2 hours, turning every 15 minutes for the first hour.
  7. Add 1/4 cup more water as necessary, if not enough liquid remains to keep roast from sticking in pan.
  8. When meat is done, remove to warm serving platter.
  9. Strain drippings in pan to remove onion, cloves and bay leaves.
  10. Turn drippings into measuring cup and add water, if necessary, to make 1 1/2 cups.
  11. Return to pan and bring to a boil, stirring in the 3 T of flour to thicken.
  12. Stirring constantly, add the sour cream and allow to thicken (less sour cream can be used to suit tastes).
  13. Season with salt and pepper.
  14. Serve with finished roast.
  15. Optionally, place coarsely chopped celery stalks, peeled and halved potatoes, peeled carrots (cut in thirds) on top of roast during second hour of cooking.
  16. Sprinkle with salt and pepper.
  17. Cover well.
  18. This roast is "supremely" tender!

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