Company Pot Roast
Submitted by wallacetb
Fork-tender beef rump roast braised in red wine and sour cream with carrots and onions. A Sunday-worthy pot roast with silky homemade gravy.
YIELD
10 servingsPREP
40 minCOOK
210 minREADY
250 minWhen you want a centerpiece roast that fills the house with the kind of aroma that makes everyone drift toward the kitchen, this is the one.
A 4-pound rump roast gets seared until deeply browned, then braises low and slow in a mix of dry red wine and sour cream that creates a braising liquid so rich you’ll want to drink it.
Carrots and onions soften alongside the meat, soaking up all that beefy, winey goodness.
After three and a half hours, the roast practically carves itself.
The pan juices get thickened into a luscious gravy with a hit of lemon juice that brightens every bite.
Kitchen Tips
- Get a serious sear on the roast before braising. That caramelized crust adds layers of flavor to the gravy.
- Turn the roast two or three times during cooking so it braises evenly on all sides.
- Skim the fat from the pan juices before making the gravy. A fat separator makes this quick work.
- Slice the roast thin against the grain for the most tender results.
Ingredients
Directions
Heat oven to 325'.
Heat oil in Dutch oven. Brown roast in hot oil; remove roast.
Mix wine, garlic, carrots, onions, sour cream, salt, pepper and thyme in Dutch oven.
Return roast to Dutch oven.
Cover and bake until roast in tender, about 3½ hours, turning 2 or 3 times during baking.
Remove roast and vegetables to heated platter; keep warm while preparing gravy.
Skim fat off liquid.
Shake water and flour in covered jar.
Stir flour mixture slowly into liquid.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in lemon juice; cook 1 minute.
Slice roast thinly; serve with gravy.
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