Supreme Seven Clove Pot Roast

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READY IN: 2hrs 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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