Pot Roast W/ Creamy Red Wine Sauce Recipe

Name: Pot Roast W/ Creamy Red Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ¼ 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; ¼ cup flour, for thickening

Servings: persons

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
¼ 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
¼ cup flour, for thickening

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 sauteed 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.

462

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 16 ingredients. The key ingredients include: 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, and more.

Yes, Pot Roast W/ Creamy Red Wine Sauce 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 W/ Creamy Red Wine Sauce

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