Pot Roast W/ Creamy Red Wine Sauce |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 10 |
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This started as a simple recipe that really lacked flavor and texture, so I tweaked it a lot and came up with this. Great for a nice family dinner, or even a big get together. What ever the occasion, everyone always loves it. Ingredients:
4 lbs pot roast (trimmed of excess fat) |
1 white onion, large and chopped |
2 (4 ounce) cans button mushrooms, cut in half |
2 (14 1/2 ounce) cans contadina diced tomatoes, marinara style |
1/4 cup water |
1 cup red wine |
1 tablespoon italian spices |
1 teaspoon ground sage |
1 teaspoon ground thyme |
1 teaspoon basil |
1 teaspoon pepper |
1 teaspoon salt |
3 packets herb-ox beef bouillon |
3 tablespoons olive oil (for frying) |
1 cup sour cream |
1/4 cup flour, for thickening |
Directions:
1. In a large pot, heat oil over medium heat, brown roast on all sides.
2. remove from pan, and add onion and mushrooms.
3. Saute 5 minutes.
4. While sauteing vegetables, in a large bowl combine tomatoes, wine, water, bouillon, and all seasonings.
5. Dump the sautéed vegetables into the tomato mixture.
6. Put the roast back into the pan, and dump the tomato mixture on top of it.
7. cover and turn heat down to medium low.
8. Flip roast over after 45 minutes.
9. Cook an additional 45 minutes then turn the heat up to medium, so it starts bubbling steadily.
10. Cook for 10 more minutes, then remove the roast.
11. Stir in the sour cream, and beat until smooth.
12. gradually add flour or cornstarch until it thickens.
13. Serve over egg noodles with the roast, and enjoy.
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