Slow Cooked Sour Cream Pot Roast
A rich, tender slow-cooked pot roast with bacon and savory gravy, perfect for hearty family dinners and comfort food lovers seeking deep flavors and tender meat.
Ingredients
- 2 slices of bacon ⓘ
- 3 pound chuck roast ⓘ
- 3/4 cup chopped onion ⓘ
- 1/4 cup water ⓘ
- 1 teaspoon salt ⓘ
- 1 bay leaf ⓘ
- 1/4 teaspoon ground cumin ⓘ
- 1/8 teaspoon freshly ground black pepper ⓘ
- 1/2 cup sour cream ⓘ
- 3 tablespoons fresh parsley, snipped
- 1/2 teaspoon Kitchen Bouquet seasoning ⓘ
- hot cooked noodles ⓘ
Instructions
- In a skillet, cook the bacon until crisp, drain, reserving the drippings.
- Crumble the bacon, wrap and refrigerate.
- Trim the fat from the roast, cut the roast in half to fit into a slow cooker.
- In the skillet, brown the meat in the bacon drippings, then drain and place in the slow cooker.
- Stir together onion, water, salt, bay leaf, cumin, and pepper, then pour over the meat.
- Cover and cook on low heat setting for 8 to 10 hours.
- Remove the roast, discard the bay leaf.
- Skim the fat from the liquid, then pour the liquid into a saucepan.
- Return the roast to the slow cooker, cover.
- Blend sour cream and flour, then stir into the hot liquid.
- Cook and stir until thickened, do not boil.
- Stir in parsley and Kitchen Bouquet to taste.
- Serve the meat garnished with bacon.
- Serve the gravy over hot cooked noodles.
Tips & Substitutions
For a richer flavor, consider adding a splash of red wine to the cooking liquid. If you prefer a thicker gravy, increase the flour in the sour cream mixture. You can also substitute the chuck roast with a brisket or round roast for a different texture. For a lighter option, use turkey bacon instead of regular bacon.
Serving Suggestions
Serve the pot roast with hot cooked noodles, allowing the flavorful gravy to coat the noodles. This dish pairs beautifully with Cheese Green Beans for a balanced meal. For a refreshing finish, consider serving Grandma Grant's Salad Dressing on the side. Leftover pot roast can also be enjoyed in a sandwich or as a filling for muffins.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the pot roast in a covered dish in the oven at 350°F until warmed through, or reheat on the stovetop over low heat. The gravy can also be reheated separately.
Nutrition & Diet Analysis (per serving)
Each serving of Slow Cooked Sour Cream Pot Roast contains roughly 461 calories, with 54g protein, 22g carbohydrates, and 18g fat. It is an excellent source of iron (126% of the Daily Value), protein (108% of the Daily Value), and potassium (63% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2568mg per serving (112% 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 meat for this recipe?
Yes, you can use other cuts like brisket or a round roast. Just be aware that cooking times may vary slightly depending on the size and fat content of the meat. Always ensure the meat is tender before serving.
What can I serve with the pot roast?
This pot roast pairs well with a variety of sides. Hot cooked noodles are traditional, but you could also serve it with mashed potatoes or a simple green salad. For added flavor, consider a side of steamed vegetables or roasted potatoes.
How can I thicken the gravy if it's too thin?
If the gravy is too thin, you can mix a tablespoon of cornstarch with cold water to create a slurry, and then stir it into the simmering gravy until it thickens. Alternatively, allow it to simmer uncovered to reduce and thicken naturally.
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).