Country Pot Roast
Serving Up Southern
- 1 3-4 pound lean chuck roast
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoon paprika
- 2 tablespoon vegetable oil
- 1/2 cup water
- 1 bay leaf
- 8-10 small white onions, peeled
- 8-10 small carrots, peeled
- 4-6 potatoes, peeled & quarted
- 2 8 ounce cans tomato sauce
- 2 tablespoons parsley, chopped
- 1 cup sour cream
Trim fat from the meat. Mix together the salt, pepper, and paprika and rub on roast. Brown in the hot oil in a dutch oven. In the same pot add the water and bay leaf. Cover and simmer for 1 1/2 hours.
Then add the onions, carrots, potatoes, and tomato sauce. Cover and simmer for 1 additional hour, or until tender.
Remove the roast to a serving platter. Add the parsley and sour cream to the vegetables to make a sauce. Serve the roast topped with hot vegetables and sauce.
Disclaimer: Nutritional values (per serving) are approximates only and will vary based on cooking methods and brands of ingredients used.
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