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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


  1. Sprinkle beef with salt, pepper.
  2. In Dutch oven, brown beef well on all sides, about 15 to 20 minutes.
  3. In bowl, combine sour cream, flour; pour over beef.
  4. Add wine and onion.
  5. 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.
  6. Add carrots; cook 30 minutes or until tender.

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