Rating: 3.63 stars
16 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 3

My grandmother, Margaret Pokorny, immigrated here from what was, then, the Austro-Hungarian Empire. This is one of her recipes which I have adapted for easier cooking. Serve with spaetzle and cucumber salad, and plenty of bread to sop up the gravy.

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Recipe Summary test

prep:
30 mins
cook:
3 hrs
total:
3 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven over medium high heat, sear roast until browned on all sides. Scatter chopped carrots, celery and onions over and around roast. Add vinegar and water, and season with bay leaf and salt.

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  • Reduce heat to low, and cook for 2 to 3 hours. Remove roast to a cutting board, and slice thinly. Remove bay leaf, then stir sour cream into gravy until blended. Return sliced meat to Dutch oven, and simmer for 15 minutes.

Nutrition Facts

620 calories; protein 47g; carbohydrates 5.7g; fat 44.4g; cholesterol 163.3mg; sodium 164.2mg. Full Nutrition
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Reviews (16)

Most helpful positive review

Rating: 4 stars
03/03/2003
I used 1/2 c. vinegar and 2 1/2 c. because I don't like a strong vinegar taste. It turned out really well and this was my first time cooking a roast. The roast was perfectly tender and quite tasty...even better the second day. Read More
(8)

Most helpful critical review

Rating: 1 stars
11/17/2008
This recipe was too sour. The use of white vinegar was over powering. My husband refused to eat it. Now I have a lot of sour meat to eat on my own. Read More
(2)
16 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
03/03/2003
I used 1/2 c. vinegar and 2 1/2 c. because I don't like a strong vinegar taste. It turned out really well and this was my first time cooking a roast. The roast was perfectly tender and quite tasty...even better the second day. Read More
(8)
Rating: 5 stars
12/14/2005
I just made this recipe - it was my first pot roast ever - and it turned out great! Soooo easy. My husband rated it 5 stars:) However I do think that next time I won't use as much vinegar as the recipe calls for. But other than that it was fantastic!!!!! Read More
(7)
Rating: 5 stars
09/08/2002
It's a great dish and we Czechs call it SVICKOVA Read More
(4)
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Rating: 4 stars
09/10/2006
A really fantastic dish. I used a cross-rib roast and halved the recipe and it was still great. I didn't have as much sour cream as the recipe called for but I thickened the gravy with a little milk and cornstarch. Read More
(3)
Rating: 1 stars
11/17/2008
This recipe was too sour. The use of white vinegar was over powering. My husband refused to eat it. Now I have a lot of sour meat to eat on my own. Read More
(2)
Rating: 4 stars
09/22/2008
This is a wonderfull recipe I will use it as is over and over again Thank You "GURMETFOX"!! Read More
(2)
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Rating: 1 stars
05/19/2003
No one in my family liked this. The meat was tender but it tasted like vinegar. Maybe I should have cut back on the vinegar like another review had suggested. Thanks anyway. Read More
(2)
Rating: 5 stars
11/26/2002
i never follow recipes but i trust this is deliscious as is. i added it to my recipe box. Read More
(2)
Rating: 4 stars
03/01/2011
I have made this recipe before but with two important differences. Instead of vinegar use two large dill pickles chopped into 1/2" pieces. The acdid in the pickles tenderizes the meat just like the vinegar does but it adds a nicer flavor. To all the other ingredients add a package of dried mushrooms (boletus is best) that have been rehydrated in warm water. This is really one of my favorite recipes. Read More
(2)