Sour Cream Pot Roast
This is Momma’s recipe, its fast east and not too pricey. I’m going to tell you how I do it now, but also include her original recipe.
One large chuck roast
One packet of dry onion soup mix
(1) Small container Sour Cream
As you race out the door, toss the roast frozen or thawed into the Crockpot, with one packet of Dry Onion Soup and one cup of water. Turn on high for frozen, Medium for thawed.
By the time you get home from work (or 6/8 ish hours later) the roast will be fork shreddable. Shred, add sour cream and mix well.
Serve over rice, noodles or with mashed potatoes, a nice side salad and rolls.
NOW—That was my “cheating” in a rush recipe. Below is momma’s FULL recipe for those not rushing out the door.
Soak chuck roast over night in apple juice after having stabbed that sucker all over with a fork first.
Next morning, roll roast in flour and in a skillet with a few tsps of oil, fry the roast front/back and all sides until browned.
Place in Crockpot with packet of Dry Onion Soup Mix.
Since the roast is thawed and even fried on the outer parts, turn Crockpot to LOW.
Follow same instructions as above.
This is one of my family’s favorites!