Sour Cream Roast – a delicious recipe with vinegar, whole allspice berries, water, salt, chuck roast, bay leaf. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large glass bowl or dish, stir together the vinegar, allspice berries, and water with some salt and pepper. Cover and marinate the meat in the mixture overnight in the refrigerator.
2
Preheat the oven to 300 degrees F (150 degrees C). Place the meat in a roasting pan with the marinating liquid, bay leaves and onion.
3
Cover, and roast for 3 to 4 hours in the preheated oven, or until the roast is fork tender.
4
Let the roast sit, and remove 1/3 cup of the meat juices to a saucepan. Stir together the cornstarch and heavy cream, and stir into the meat juices. Add 1 cup of water, and cook over low heat, stirring frequently until thickened. Do not allow the mixture to boil. This will be your gravy to put over dumplings, potatoes or meat.
1100
kcal
Calories
79
g
Fat
11
g
Carbs
90
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup vinegar, 1 tablespoon whole allspice berries, 2 cups water, salt and pepper to taste, and more.
Yes, Sour Cream Roast falls under the General 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
