Pot Roast In Sour Cream Recipe

Name: Pot Roast In Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/4 to 4 lb.) boneless rump roast; 2 Tbsp. vegetable oil; 1/2 c. water; 1/2 tsp. beef-flavored bouillon granules; 1 bay leaf; 1/2 tsp. salt; 1/2 tsp. coarsely ground pepper; 2 onions, quartered; 2 carrots, cut into pieces; 2 Tbsp. flour; 3 Tbsp. water; 1 (8 oz.) container sour cream; hot, cooked noodles (egg)

Servings: persons

1 (3 1/4 to 4 lb.) boneless rump roast
2 Tbsp. vegetable oil
1/2 c. water
1/2 tsp. beef-flavored bouillon granules
1 bay leaf
1/2 tsp. salt
1/2 tsp. coarsely ground pepper
2 onions, quartered
2 carrots, cut into pieces
2 Tbsp. flour
3 Tbsp. water
1 (8 oz.) container sour cream
hot, cooked noodles (egg)

1
Brown roast on all sides in hot oil in a large Dutch oven. Combine 1/2 cup of water and bouillon.
2
Add to Dutch oven.
3
Add bay leaf, salt and pepper.
4
Cover, reduce heat and simmer 2 1/2 hours.
5
Add onions and carrots; cover and cook 30 minutes or until vegetables and meat are tender.
6
Remove roast and vegetables from Dutch oven; keep warm.
7
Remove bay leaf; discard.
8
Combine flour and 3 tablespoons of water.
9
Stir into pan drippings.
10
Cook, stirring constantly until gravy is smooth and thickened.
11
Add sour cream and vegetables to gravy, stirring constantly until thoroughly heated.
12
Place cooked noodles on a serving platter. Slice roast and arrange over noodles.
13
Serve with gravy.

184

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 (3 1/4 to 4 lb.) boneless rump roast, 2 Tbsp. vegetable oil, 1/2 c. water, 1/2 tsp. beef-flavored bouillon granules, and more.

Yes, Pot Roast In Sour Cream 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.

That's it — enjoy your meal!

Pot Roast In Sour Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions