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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