By Nicole Duncan
POT ROAST
4 steps
Prep:12minCook:3h 40min
Serve over egg noodles or as a sandwich or with baked potatoes.
Updated at: Thu, 17 Aug 2023 13:49:17 GMT
Nutrition balance score
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Ingredients
12 servings
2 tablespoonsolive oil
3 poundssirloin tip roast
boneless, trimmed and tied
2 ½ cupsonion
thinly sliced
6carrots
small, cut into 1-inch chunks
3garlic cloves
sliced
2 sprigsrosemary
1 ½ teaspoonssalt
1 teaspoonfreshly ground
½ cupwater
¼ cupreduced-fat sour cream
2 tablespoonsprepared horseradish
2 tablespoonsfresh flat-leat parsley
chopped, optional
Instructions
Step 1
Preheat oven to 325°.
Step 2
Heat an ovenproof 6-quart Dutch oven over medium heat. Add oil; swirl to coat. Add roast to pan. Cook 10 minutes, turning to brown on all sides. Remove from heat. Add onion, carrot, garlic, and rosemary to pan. Sprinkle roast and vegetables with salt and pepper. Add .5 cup water to pan. Cover and bake at 325° for 3 to 3.5 hours or until meat is fork-tender, turning roast halfway through cooking time.
Step 3
While roast bakes, combine sour cream and horseradish in a small bowl.
Step 4
Skim fat from drippings. Break roast into large chunks with 2 forks. Serve roast with vegetables, pan drippings, and horseradish cream. Garnish with parsley, if desired.
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