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How To make Succulent Sour Cream Pot Roast
5 lb Bonless Rolled Chuck Roast
2 T Unbleached Flour
1 T Cooking Oil
1/2 t Salt
1/4 t Pepper
3/4 c Water
1 ea Clove Garlic, Pressed
2 ea Small Onions, Chopped
1/2 c Tomato Sauce
1 ea Bay Leaf
1/8 t Thyme Leaves
1/2 lb Fresh Mushrooms, Sliced
2 T Butter
1 c Dairy Sour Cream
1 x Hot Buttered Noodles
1 x Paprika
Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven. Slip rack under meat; sprinkle with salt and pepper. Add water, garlic, onion, tomato sauce, bay leaf and thyme. Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender. Cook sliced mushrooms in butter in small frying-pan until tender and golden. When meat is tender, remove to cutting board. Remove bay leaf. Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil. Slice beef; serve with hot buttered noodles sprinkled with paprika. Pass our cream sauce separately.
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ROAST in POTS recipe / DINNER recipes / How to Cook
How to Cooking Roast in pots.
Do you want to prepare a hearty and unusual dish? Roast in the potty is an excellent choice!
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Recipe source:
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Ingredients:
Pork - 700 g
Potatoes - 5 pcs
Onions (large) - 1 pc
Carrots (large) - 1 pc
Bulgarian pepper - 1-2 pcs
Tomatoes - 2-3 pcs
Sour cream - 200 g
Provencal herbs - to taste
Black pepper - to taste
Salt - to taste
Cheese - 200 g
Greens - to taste
Cooking:
Cut the meat into small pieces, add salt, pepper, add Italian herbs and leave to marinate for 30 minutes.
Prepare vegetables.
Lay the ingredients in layers. First potatoes, slightly add and grease a little sour cream or mayonnaise.
Next a layer of carrots.
A layer of Bulgarian pepper.
Then tomatoes. Salt.
Sliced onions.
Pickled meat.
And at the very end, grease with sour cream.
Pour water. Bake at 220 degrees for about 30-35 minutes with closed lids.
Then remove the lids and sprinkle with grated cheese, send the pots without lids back into the oven for 30 minutes.
Roast in it turns out very tasty !!!
Bon Appetit!
Here you can find recipes for cakes, cheesecakes, pancakes, meat rolls, home-made ice cream, burgers and many other recipes. If you need new ideas for recipes, to make something tasty, then you have come to the right place.
Creamy Garlic Chicken Recipe - Easy Baked Chicken in Creamy Garlic Sauce
OMG guys this creamy garlic baked chicken thighs recipe is the most delicious easy chicken recipe you will ever make. The Chicken thighs are baked in a tasty creamy garlic sauce, full of flavor. You guys will love this easy creamy chicken dinner recipe!!!!
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INGREDIENTS
6 bone in skin on chicken thighs
salt and pepper to taste
2 tsp paprika
2 tsp dried basil
2 tsp dried thyme
2 tsp dried rosemary
olive oil
2 Tbs butter
1 large onion, minced
5 huge cloves of garlic
2 Tbs flour
1 cup chicken broth
1/2 cup whole milk
1/2 cup heavy cream
1/4 cup grated parmesan cheese
2 little cubes of chicken bouillon
1/4 cup fresh basil, chopped
1/4 cup of fresh parsley chopped
Bake at 400F for 45 minutes or until chicken has internal temperature of 175 F
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How to cook chicken breast correctly. The outcome will amaze you!
How to cook chicken breast correctly. The outcome will amaze you!
Ingredients:
chicken breast - 400 g (14 oz)
water - 600 ml (20.3 fl oz)
TO BOIL 10 min
eggs - 2 pieces
milk - 100 ml (3.4 fl oz)
salt - 6 g (0.21 oz)
flour - 40 g (1.4 oz)
baking powder - 7 g (0.25 oz)
mozzarella - 100 g (3.5 oz)
oregano - 3 g (0.11 oz)
Tray diameter 22 cm (8.66 in)
zucchini - 150 g (5.3 oz)
red bell pepper - 70 g (2.47 oz)
hard cheese - 50 g (1.76 oz)
IN THE OVEN 180 °C (356 °F)/25 minutes
for the salad:
arugula leaves - 170 g (6 oz)
cucumber - 50 g (1.76 oz)
yellow bell pepper - 50 g (1.76 oz)
cherry tomatoes - 50 g (1.76 oz)
oil - 15 ml (1 tbsp)
balsamic vinegar cream - 20 g (0.7 oz)
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Roast Beef Stroganoff - PoorMansGourmet
This is the #1 Beef Stroganoff recipe on YouTube because it is absolutely amazing! I'm not just saying that because it's my recipe either. I use the Roast stock to reconstitute the noodles and it takes this dish to a whole new level! The flavors in the Roast are so Succulent and the cream sauce through out the Onions, Egg Noodles and Portobello Mushrooms just makes this dish shine. I hope you give this a try sometime. Read more and get the exact ingredients for this recipe on my website:
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Slow Cooker Chicken Breast | Dump and Go Crockpot Dinner
Slow Cooker Chicken Breast | Creamy Mushroom Chicken in the Slow Cooker | Dump and Go Crockpot Dinner
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Slow Cooker Chicken Breast Recipe:
2 large chicken breasts
1 can cream of mushroom soup
salt to taste
pepper to taste
garlic powder to taste
1 tsp olive oil
Directions:
1. Put olive oil in the crockpot, add chicken breasts and rub it with the oil, sprinkle salt, pepper, garlic powder and top with the cream of mushroom soup.
2. Cover and cook on low for 6-7 hours.
3. After 6-7 hours, shred chicken by using a fork then mix it well with the creamy sauce.
4. Serve on top of rice or mashed potato.
5. Enjoy!
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Jacques Pépin Makes Succulent Slow Roasted Pork | Today's Gourmet | KQED
Cold weather calls for a hearty meal and Jacques Pepin has compiled an impressive menu of comfort food sure to warm you up. In this episode, Jacques shares tips and recipes for slow-roasted pork, pasta with vegetables, fried clam croquettes, and a baked apple dessert. Happy cooking!
In this episode of Today's Gourmet with Jacques Pepin:
00:00
1:00 How to make braised pork
5:01 Pasta with vegetables
8:32 Jacques sets the record straight about different types of cooking oil
10:34 Fried clam croquette recipe
16:22 Curly endive salad recipe
17:42 Baked apple dessert
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 8, 1991.
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to@KQEDFood to watch more food videos.