Pot Roast Breckenridge Recipe

Name: Pot Roast Breckenridge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 lb.) bottom round beef roast; 1/4 c. butter; 3 carrots; 4 stalks celery; 1/2 c. onion, chopped; 1 clove garlic; 1/4 lb. mushrooms, chopped; 1 (10 oz.) can consomme; 1/2 c. dry red wine; 2 tsp. salt; 1/8 tsp. pepper; 1/2 tsp. paprika; 1 Tbsp. capers; 1/4 c. flour; 1 c. sour cream

Servings: persons

1 (3 lb.) bottom round beef roast
1/4 c. butter
3 carrots
4 stalks celery
1/2 c. onion, chopped
1 clove garlic
1/4 lb. mushrooms, chopped
1 (10 oz.) can consomme
1/2 c. dry red wine
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. paprika
1 Tbsp. capers
1/4 c. flour
1 c. sour cream

1
Brown roast beef in butter in a large Dutch oven.
2
Add carrots, celery, onion and garlic to pan.
3
Cook until onion is limp.
4
Add mushrooms.
5
Combine 1/2 of the consomme with the wine, salt, pepper, paprika and capers.
6
Add to beef.
7
Cover and bake at 350u00b0 for two hours or until meat is tender.
8
Remove meat to warm platter. Puree vegetables and combine flour with remaining consomme.
9
Cook all to thicken.
10
Stir in sour cream.
11
Heat but do not boil. Serve over the meat.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (3 lb.) bottom round beef roast, 1/4 c. butter, 3 carrots, 4 stalks celery, and more.

Yes, Pot Roast Breckenridge falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pot Roast Breckenridge

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