Pot Roast Breckenridge
A hearty pot roast featuring tender beef, savory vegetables, and a rich sour cream gravy, perfect for comforting family dinners and special gatherings alike.
Ingredients
- 3 lb. bottom round beef roast ⓘ
- 1/4 cup butter ⓘ
- 3 carrots
- 4 stalks celery ⓘ
- 1/2 cup chopped onion ⓘ
- 1 clove garlic ⓘ
- 1/4 pound chopped mushrooms ⓘ
- 10 oz. can consomme ⓘ
- 1/2 cup dry red wine ⓘ
- 2 teaspoons salt ⓘ
- 1/8 teaspoon pepper ⓘ
- 1/2 teaspoon paprika ⓘ
- 1 tablespoon capers ⓘ
- 1/4 cup flour ⓘ
- 1 cup sour cream ⓘ
Instructions
- Brown the bottom round beef roast in butter in a large Dutch oven.
- Add carrots, celery, onion, and garlic to the pan.
- Cook until the onion is limp.
- Add chopped mushrooms.
- Combine half of the consomme with the wine, salt, pepper, paprika, and capers.
- Add this mixture to the beef in the Dutch oven.
- Cover and bake at 350°F (175°C) for two hours or until the meat is tender.
- Remove the meat to a warm platter.
- Puree the cooked vegetables and combine with the remaining consomme and flour to thicken the sauce.
- Cook until the sauce is thickened.
- Stir in sour cream and heat through without boiling.
- Serve the sauce over the sliced beef.
Tips & Substitutions
For enhanced flavor, consider searing the roast longer until it's deeply browned. If you don't have dry red wine, a splash of balsamic vinegar can add acidity. Replace sour cream with Greek yogurt for a lighter option. Fresh herbs like thyme or rosemary can elevate the dish further. This pot roast pairs beautifully with Charlie Pepper Steak for a hearty meal experience.
Serving Suggestions
Serve the pot roast sliced, drizzled with the creamy mushroom sauce. It pairs well with mashed potatoes or egg noodles to soak up the delicious sauce. Steamed green beans or a fresh salad can add a nice contrast to the rich flavors. This recipe is perfect for a comforting family dinner or a special occasion.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the beef and sauce in a saucepan over low heat, stirring occasionally until warmed through. If the sauce thickens too much, add a splash of beef broth or water to loosen it up. You can also microwave individual portions.
Nutrition & Diet Analysis (per serving)
Each serving of Pot Roast Breckenridge contains roughly 442 calories, with 12g protein, 69g carbohydrates, and 14g fat. It is an excellent source of vitamin A (95% of the Daily Value), calcium (29% of the Daily Value), and vitamin D (26% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1884mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while bottom round is ideal for pot roast, you can also use chuck roast or brisket. Both cuts will provide tender results when cooked low and slow. Just adjust the cooking time based on the thickness of the cut to ensure it's tender and flavorful.
How can I make this dish ahead of time?
You can prepare the pot roast up to the baking step, then refrigerate it overnight. When ready to serve, allow it to come to room temperature before baking. Alternatively, cook the roast fully and store it in the refrigerator, then reheat the meat and sauce gently before serving.
What can I add to the pot roast for extra flavor?
Consider adding diced potatoes or turnips to the vegetable mix for added heartiness. A splash of Worcestershire sauce or soy sauce can also deepen the flavor profile. If you enjoy herbs, fresh thyme or bay leaves can be included during the cooking process for a fragrant touch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).