Pot Roast W/ Creamy Red Wine Sauce

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• Servings: 10
• 4 lbs pot roast (trimmed of excess fat)
• 1 onion, large and chopped
• 2 (4 ounce) cans button mushrooms, cut in half
• 2 (14 1/2 ounce) cans contadina diced tomatoes, marinara style
• 1/4 cup water
• 1 cup red wine
• 1 tablespoon italian spices
• 1 teaspoon ground sage
• 1 teaspoon ground thyme
• 1 teaspoon basil
• 1 teaspoon pepper
• 1 teaspoon salt
• 3 packets herb-ox beef bouillon
• 3 tablespoons olive oil (for frying)
• 1 cup sour cream
• 1/4 cup flour, for thickening

Recipe

• 1 in a large pot, heat oil over medium heat, brown roast on all sides.
• 2 remove from pan, and add onion and mushrooms.
• 3 saute 5 minutes.
• 4 while sauteing vegetables, in a large bowl combine tomatoes, wine, water, bouillon, and all seasonings.
• 5 dump the sautéed vegetables into the tomato mixture.
• 6 put the roast back into the pan, and dump the tomato mixture on top of it.
• 7 cover and turn heat down to medium low.
• 8 flip roast over after 45 minutes.
• 9 cook an additional 45 minutes then turn the heat up to medium, so it starts bubbling steadily.
• 10 cook for 10 more minutes, then remove the roast.
• 11 stir in the sour cream, and beat until smooth.
• 12 gradually add flour or cornstarch until it thickens.
• 13 serve over egg noodles with the roast, and enjoy.