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Post by JJ Judkins on Mar 19, 2012 21:43:24 GMT -6
German-Style Pot Roast with Sour Cream Sauce (crock pot) 1 teaspoon salt 1 medium onion; peeled, sliced 1 cup dry red wine 1/2 teaspoon salt 2 tablespoons all purpose flour 4 pounds top or bottom round of beef 1/4 teaspoon black pepper 1/2 cup sour cream Sprinkle 1 teaspoon salt in a large skillet, set over medium-high heat and brown the roast well on all sides. Remove roast to slow cooker. Add the onion to the skillet and brown lightly, stirring often. Pour in the wine: scrape up pan juices and turn into the slow cooker with the salt and pepper. Cover, turn to Low and cook 10-12 hours. Before Serving: Skim 2 tablespoons fat from the liquid in the cooker and heat in a medium skillet over low heat. Stir in the flour to make a smooth paste. Then add the cooking liquid all at once; stir continuously until the sauce is smooth and has thickened - about5-7 minutes. Remove skillet from heat; stir in the sour cream. Serve
sauce over the pot roast.
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