Snow Cap Pot Roast
📜 Collection: Burcea Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A comforting classic pot roast braised with red burgundy, spices, and topped with a creamy sour cream finish. This tender, slow-cooked beef dish serves 6 to 8 people.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 3 hours | None | 6 to 8 servings |
🔪 Key Equipment
- Dutch oven
- Roasting pan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 lb | Beef Roast | With bone |
| 1 clove | Garlic | Minced |
| 1/2 tsp | Dried Marjoram | Crushed |
| 1/4 tsp | Ground Nutmeg | Ground |
| 1 dash | Salt | To taste |
| 1 dash | Pepper | To taste |
| 1 cup | Red Burgundy Wine | Red |
| 1/2 cup | Sour Cream | For topping |
| 2 tbsp | Green Onion | Chopped |
| 1 dash | Paprika | For garnish |
Instructions
Step 1: Braising
- Brown one 4 lb. beef roast over high heat with 1 clove garlic, minced.
- Add 1/2 tsp. dried marjoram, crushed, 1/4 tsp. ground nutmeg, and a dash each salt & pepper.
- Pour 1 cup red burgundy over meat.
- Cook, covered, in slow oven (325°) for 2 1/2 to 3 hrs until the meat is fork-tender.
Step 2: Serving
- To serve, remove bone & excess fat. Top meat with 1/2 cup sour cream, sprinkle with 2 tbs. chopped gr. onion & dash paprika — make gravy if desired.
💡 Make-Ahead & Storage: Can be cooked a day ahead and gently reheated before adding the sour cream topping.
Original Recipe Scan
