Supreme Seven Clove Pot Roast
Ready In: 2 hrs 15 mins
Serves: 6-8
Ingredients
- 1 (3 lb) chuck roast
- 2 bay leaves
- 3⁄4 cup red wine
- 3⁄4 cup water
- 2 medium onions, coursely chopped
- 1 garlic clove, minced
- 1 (10 3/4ounce) can cream of mushroom soup
- 1 (4 ounce) can sliced mushrooms (with liquid)
- 7 whole cloves
- 1 dash Worcestershire sauce
- salt and pepper
- 8 ounces sour cream
- 3 teaspoons flour
- 2 -3 stalks celery (optional)
- 5 -6 potatoes (optional)
- 1 lb carrot (optional)
Directions
- Dredge roast in flour.
- Sprinkle with salt and pepper.
- Heat small amount of oil in Dutch oven.
- Brown roast well on all sides, with garlic and onions in pan.
- When browned well, lower heat to simmer and add red wine, bay leaves, water, soup, mushrooms, cloves, Worcestershire sauce.
- Simmer roast, covered, for approximately 2 hours, turning every 15 minutes for the first hour.
- Add 1/4 cup more water as necessary, if not enough liquid remains to keep roast from sticking in pan.
- When meat is done, remove to warm serving platter.
- Strain drippings in pan to remove onion, cloves and bay leaves.
- Turn drippings into measuring cup and add water, if necessary, to make 1 1/2 cups.
- Return to pan and bring to a boil, stirring in the 3 T of flour to thicken.
- Stirring constantly, add the sour cream and allow to thicken (less sour cream can be used to suit tastes).
- Season with salt and pepper.
- Serve with finished roast.
- Optionally, place coarsely chopped celery stalks, peeled and halved potatoes, peeled carrots (cut in thirds) on top of roast during second hour of cooking.
- Sprinkle with salt and pepper.
- Cover well.
- This roast is "supremely" tender!
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