Succulent Sour Cream Pot Roast
Transform your next dinner into a cozy masterpiece with this Succulent Sour Cream Pot Roast, a hearty and flavor-packed dish perfect for family gatherings or an indulgent weeknight meal. Featuring a tender, slow-cooked beef chuck roast simmered to perfection alongside a medley of carrots, celery, and potatoes, this dish gets a luxurious upgrade with a rich and creamy sour cream sauce infused with Worcestershire for a tangy depth of flavor. The secret to this pot roast's irresistible taste lies in its combination of well-browned meat, aromatic garlic and onions, and the low-and-slow cooking technique that ensures melt-in-your-mouth results every time. Garnished with fresh parsley for a vibrant finish, this one-pot wonder is as visually appealing as it is delicious. With straightforward preparation and bold, comforting flavors, this pot roast recipe checks all the boxes for a showstopping yet fuss-free meal the whole family will love.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Vegetable oil
- 1 large Yellow onion, chopped
- 3 cloves Garlic, minced
- 2 cups Beef broth
- 4 medium Carrots, peeled and cut into chunks
- 3 Celery stalks, cut into chunks
- 4 medium Potatoes, peeled and quartered
- 1 cup Sour cream
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
Sprinkle the roast with the flour, patting it gently to coat evenly.
In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat.
Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
In the same pot, add the chopped onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Pour in the beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Add the carrots, celery, and potatoes to the pot, arranging them around the edges.
Return the seared pot roast to the pot, nestling it in the center of the vegetables.
Bring the liquid to a simmer, then cover the pot with a lid and reduce the heat to low.
Let the roast cook slowly on low heat for about 3-4 hours, or until the meat is fork-tender.
Once the roast is tender, carefully remove it from the pot along with the vegetables and place them on a serving platter.
In a small bowl, whisk together the sour cream and Worcestershire sauce.
Stir the sour cream mixture into the cooking liquid in the pot, creating a rich and creamy sauce.
Return the pot to medium heat and cook the sauce for 5 minutes, stirring frequently, until thickened.
Taste the sauce and adjust seasoning as needed with additional salt and pepper.
Pour the sauce over the roast and vegetables, garnishing with fresh parsley before serving.
Nutrition Facts
Calories |
5051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.4 g | 445% | |
| Saturated Fat | 143.9 g | 720% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1136 mg | 379% | |
| Sodium | 5799 mg | 252% | |
| Total Carbohydrate | 231.4 g | 84% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 48.0 g | ||
| Protein | 278.0 g | 556% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 872 mg | 67% | |
| Iron | 44.4 mg | 247% | |
| Potassium | 9562 mg | 203% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
