Tangy Beef Pot Roast

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 3 lbs boneless pot roast
• 1 1/2 cups beef stock or 1 1/2 cups water
• 1/4 cup packed brown sugar
• 1 medium onion, chopped
• 1/4 cup red wine vinegar
• 1 1/2 teaspoons ginger
• 1/4 teaspoon ground cloves
• 1 bay leaf
• 1 cup sour cream
• 1/2 cup all-purpose flour
• 1 chopped green bell pepper

Recipe

• 1 in dutch oven, hat oil over medium-high heat; brown roast, turning with wooden spoons, about 10 minutes.
• 2 drain off any fat.
• 3 use 18 to 24 cup slow cooker; combine all the ingredients except for the sauce; pour over roast.
• 4 cook on low for 7 to 8 hours, or cook on high for 5 hours.
• 5 sauce: remove roast and onions from crockpot and place on a platter.
• 6 cover with foil and keep warm in a 200 degree oven until sauce is made.
• 7 pour broth into medium saucepan and place over medium heat.
• 8 add sour cream to broth and blend in well.
• 9 slowly add flour to mixture and blend in well.
• 10 next, add the chopped green pepper.
• 11 cook until liquid thickens.serve over roast.
• 12 if you prefer, you don't have to thicken broth.
• 13 .