“Yummy sour roast with delicious cream gravy to top on dumplings or mashed potatoes. This has been in my family for over 60 years.” - by Wanda
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- 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
Amount Per Serving (6 total)
- Calories
- 500 cal
- 25%
- Fat
- 40.3 g
- 62%
- Carbs
- 6 g
- 2%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
GingerSnap
"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 ..." See morecooked 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."
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