Sour Cream Pot Roast
|Pot roast||4 Pound (Chuck)|
|Garlic||1 Clove (5 gm), halved|
|Cooking oil||3 Tablespoon|
|Grated lemon rind||1 Tablespoon|
|Sour cream||2 Cup (32 tbs)|
Rub the roast well with the salt and cut garlic; then place garlic in sour cream to flavor it.
Brush meat with 1 tablespoon of the cooking oil; heat remaining oil in a dutch oven or a heavy deep pan with a tight cover.
Brown meat on all sides; then turn heat low and add lemon rind and sour cream.
Simmer a few minutes, turning meat over at least once.
Cover and cook very slowly 2 1/2 to 3 hours; turn meat or baste several times during cooking.
When meat is almost tender, add vegetables; cover and cook 30 to 40 minutes more.
Season to taste and thicken the gravy.