[ Recipe Comments | Additional Details | Editor Review | Printer Friendly Page | Send to a Friend ]Supreme Seven Clove Pot Roast Added on: 11-Jun-2008 Hits: 235 [Rate this Recipe]
Recipe Text:
Supreme Seven Clove Pot Roast
Ingredients
-
1 (3 lb) chuck roast
- 2 bay leaf
- 3/4 cup red wine
- 3/4 cup water
- 2 medium onion, coursely chopped
- 1 clove garlic, minced
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (4 ounce) can sliced mushroom (, with liquid)
- 7 whole clove
- 1 dash Worcestershire sauce
- salt and pepper
- 8 ounces sour cream
- 3 teaspoons flour
- 2-3 stalks celery (Optional)
- 5-6 potato (Optional)
- 1 lb carrot (Optional)
Directions
1Dredge roast in flour.
2Sprinkle with salt and pepper.
3Heat small amount of oil in Dutch oven.
4Brown roast well on all sides, with garlic and onions in pan.
5When browned well, lower heat to simmer and add red wine, bay leaves, water, soup, mushrooms, cloves, Worcestshire sauce.
6Simmer roast, covered, for approximately 2 hours, turning every 15 minutes for the first hour.
7Add 1/4 cup more water as necessary, if not enough liquid remains to keep roast from sticking in pan.
8When meat is done, remove to warm serving platter.
9Strain drippings in pan to remove onion, cloves and bay leaves.
10Turn drippings into measuring cup and add water, if necessary, to make 1 1/2 cups.
11Return to pan and bring to a boil, stirring in the 3 T of flour to thicken.
12Stirring constantly, add the sour cream and allow to thicken (less sour cream can be used to suit tastes).
13Season with salt and pepper.
14Serve with finished roast.
15Optionally, place coarsely chopped celery stalks, peeled and halved potatoes, peeled carrots (cut in thirds) on top of roast during second hour of cooking.
16Sprinkle with salt and pepper.
17Cover well.
18This roast is"supremely" tender!
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