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California Style Pot Roast
1 (4 pound) boneless beef rump pot roast
2 teaspoons salt
1/4 teaspoon pepper
1/2 pint commercial sour cream
1 tablespoon flour
3/4 cup dry red wine (burgundy, claret, etc.)
1 medium onion, minced
6 carrots, pared, halved
Sprinkle beef with salt, pepper.
In Dutch oven, brown beef well on all sides, about 15 to 20 minutes.
In bowl, combine sour cream, flour; pour over beef.
Add wine and onion.
Cover Dutch oven; simmer beef slowly about 2 1/2 to 3 hours or until almost fork tender, turning occasionally or basting with liquid in Dutch oven.
Add carrots; cook 30 minutes or until tender.
Beef Roast Recipes