Roast Beef Recipes
Stroganoff Style Pot Roast
Yield: 6 servings
Ingredients
- 1 (3 to 4 pound) pot roast, chuck shoulder or other
- 2 tablespoons vegetable oil
- Salt and pepper
- 1 cup beef broth
- 1/4 cup ketchup
- 2 teaspoons Worcestershire sauce
- 1/4 cup chopped onion
- 1 teaspoon caraway seeds (optional)
- 1 (4 ounce) can sliced mushrooms
- 2 tablespoons flour
- 1/2 cup sour cream
Instructions
- In a heavy Dutch oven or stockpot, brown meat in the hot oil over medium heat.
- Remove meat; sprinkle with salt and pepper.
- Add beef broth to the pan along with ketchup, Worcestershire sauce, onion, and caraway seeds (if using).
- Bring to a boil; return meat to the pot, cover, and simmer for about 2 1/2 hours. Check frequently and add a little water or broth if necessary.
- Drain mushroom liquid into a measuring cup. Add enough cold water to the mushroom liquid to make 1/2 cup liquid. Stir flour into the liquid, stirring until smooth.
- Remove pot roast from pot and stir in the flour and mushroom liquid mixture.
- Continue cooking and stirring until thickened.
- Add the mushrooms and simmer for a minute.
- Serve pot roast with the thickened gravy and noodles or mashed potatoes.