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Pot Roast with Sour Cream Gravy Recipe

   
 

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     Pot Roast with Sour Cream Gravy

Category   Entrees - Maindishes
Sub Category   Low-carb

Ingredients
2 1/2 lb eye round roast
10 1/2 oz can condensed French onion soup
3/4 cup water
1/2 cup dry sherry
1/2 tsp dried thyme
1/2 tsp dried marjoram
Gravy
1/2 cup nonfat or light sour cream
 
3 tbsp whole wheat pastry flour

Instructions
Trim fat from meat, rinse with cool water, and pat it dry with paper towels.
Coat large nonstick 4-quart pot with nonstick spray and preheat over medium-high heat. Place meat in pot and cook for several minutes or until all sides are nicely browned.
Add the undiluted soup, water, sherry, thyme, and marjoram to the pot, and let the mixture come to a boil. Reduce heat to low, cover and simmer for about 2 1/2 hours, turning the roast occasionally, until it is tender. Remove the roast to a cutting board, cover loosely with foil and set aside.
To make the gravy, combine the sour cream and 1/2 cup of the pan juices in a blender and blend until smooth. Add flour and blend until smooth. Set aside. Pour the remaining pan juices into a measuring cup. Add water, if necessary, to bring the volume up to 1 cup. (if there is more than 1 cup of liquid, return it to the pot, and cook uncovered over medium-high heat for a few minutes to reduce the volume to 1 cup) Return he pan juices to the pot. Bring the mixture to a boil, then reduce the heat to add the flour mixture while stirring constantly with a wire whisk. Cook and stir for a minute or two, or until the gravy is thickened and bubbly. Slice the roast thinly across the grain, and serve with gravy


Originally Submitted
6/17/2013





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