Yummy sour roast with delicious cream gravy to top on dumplings or mashed potatoes. This has been in my family for over 60 years.

Wanda

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Recipe Summary

prep:
20 mins
cook:
4 hrs
additional:
8 hrs
total:
12 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large glass bowl or dish, stir together the vinegar, allspice berries, and water with some salt and pepper. Cover and marinate the meat in the mixture overnight in the refrigerator.

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  • Preheat the oven to 300 degrees F (150 degrees C). Place the meat in a roasting pan with the marinating liquid, bay leaves and onion.

  • Cover, and roast for 3 to 4 hours in the preheated oven, or until the roast is fork tender.

  • Let the roast sit, and remove 1/3 cup of the meat juices to a saucepan. Stir together the cornstarch and heavy cream, and stir into the meat juices. Add 1 cup of water, and cook over low heat, stirring frequently until thickened. Do not allow the mixture to boil. This will be your gravy to put over dumplings, potatoes or meat.

Nutrition Facts

500 calories; protein 27.5g 55% DV; carbohydrates 6g 2% DV; fat 40.3g 62% DV; cholesterol 157.5mg 53% DV; sodium 82.7mg 3% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/08/2007
Sour Cream Roast is my FAV! I initially posted this recipe from my Grandma's recipe. However as people mentioned the gravy with this recipe is a bit bland. I find that if you use 3/4 c. of vinegar initially and use 1 1/2 c. of meat drippings to create the gravy you'll have a very nice white gravy. Read More
(2)

Most helpful critical review

Rating: 1 stars
11/04/2005
This would have to be an acquired taste. No one in our family would eat it. Read More
(7)
12 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 3
Rating: 1 stars
11/04/2005
This would have to be an acquired taste. No one in our family would eat it. Read More
(7)
Rating: 3 stars
11/03/2007
I liked this recipe but looking at the previous reveiws changed the gravy a bit. 2 Tablespoons Cornstarch and 2 Tablespoons cold water mixed together. Then 1 Cup meat juices (including onion it was cooked in)and 1 cup plain yogurt instead of whipping cream. I suppose you could use sour cream or half sour cream & half whipping cream. I added salt and pepper to this. It was good but it's an acquired taste so if you don't like vinegar all that well stay away from this recipe. I served it with potato pancakes and sweet and sour cabbage. Read More
(5)
Rating: 1 stars
11/01/2010
My family would not eat this and begged me to never make it again. Also it made the whole house stink husband had to open all the windows. Maybe if you were raised with this flavor you might like it. Read More
(2)
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Rating: 5 stars
09/08/2007
Sour Cream Roast is my FAV! I initially posted this recipe from my Grandma's recipe. However as people mentioned the gravy with this recipe is a bit bland. I find that if you use 3/4 c. of vinegar initially and use 1 1/2 c. of meat drippings to create the gravy you'll have a very nice white gravy. Read More
(2)
Rating: 3 stars
01/09/2006
I agree with Denise the sauce was a let down and does need something. Maybe use real sour cream and add some white wine to the gravy when whisking to give it some flavor. The meat was very tender and I will make it again. Read More
(1)
Rating: 3 stars
12/07/2005
This was okay but the gravy was kind of a let down. Needs something garlic maybe more salt definitely. The roast was tender we all liked it. I'll probably try it again with a few changes. Read More
(1)
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Rating: 4 stars
11/06/2005
This recipe was great. Terrific. Only down point was the gravy. Kinda bland; once spiced up it too was great. This one will be a regular. Read More
(1)
Rating: 5 stars
03/27/2007
This was great! My husband had finished his third serving before I finally stopped him. Read More
(1)
Rating: 5 stars
12/17/2016
The best roast with gravy! Read More