Prep Time 20 min
Cook Time 8 Hr
Servings 6
Difficulty Easy

Ingredients

  • 1/3 cup all-purpose flour
  • 1 tsp. salt
  • Dash pepper
  • 2 lbs. beef chuck pot roast
  • 1/3 cup Crisco® Pure Canola Oil
  • 1 cup water
  • 1/2 cup chopped onion
  • 2 tbsps. ketchup
  • 2 tsps. instant beef bouillon granules
  • 1 tsp. paprika
  • 2 bay leaves
  • 1/2 cup sour cream
  • 3 tbsps. all-purpose flour
  • Hot cooked noodles

Directions

  • Step 1

    COMBINE 1/3 cup flour, salt and pepper in resealable plastic bag. Add meat to flour mixture a few pieces at a time. Shake to coat.

  • Step 2

    HEAT oil in skillet over medium heat. Add meat. Brown on all sides. Place in slow cooker. Stir in water, onion, ketchup, bouillon granules, paprika and bay leaves.

  • Step 3

    COVER and cook on LOW 8 to 10 hours. Increase temperature to HIGH. When mixture boils, remove bay leaves.

  • Step 4

    COMBINE sour cream and 3 tablespoons flour. Slowly blend 1 cup of the hot cooking liquid into sour cream mixture. Return to hot mixture. Cook and stir till thickened. Serve over hot cooked noodles.

Serving size
(1/6 of recipe)

  • Calories 500
  • Calories from Fat170g
  • Total Fat 19g
  • Saturated Fat 5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 105mg
  • Sodium 910mg
  • Potassium 0mg
  • Total Carbohydrates 43g
  • Dietary Fiber 2g
  • Sugars 3g
  • Protein 39g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet