i mean...LOOK at that sear! there was also a great lot of crunchy bits on the bottom of the pan for scrapping up and adding to make the broth.
i make a lot of roasts...particularly Venison, and between the diced blend of French aromatics (garlic, celery, onion) and the sour cream, this is my best concoction yet. this recipe will work just as well with beef, feel free to use what you have
I can't really tell you WHY sour cream gives a better sear and flavor to a roast...i don't know whatever kind of science proves the fact that it tastes amazing and tender and all that, but i do know that i makes a better roast. id imagine it has something to do with the acidity of the sour cream (is there an acid to sour cream? that bite is what im talking about) the way it sticks to the meat and the full fat concoction melts into the surface of the roast and does not spread in the pan.
im not even sure WHY i decided to rub a perfectly good roast with sour cream before searing it. maybe it was because i had recently discovered (and gone crazy with) the tid-bit that adding sour cream in place of butter in sweet breads has an amazing effect....Maybe it was because i had also recently discovered that using mayonaise to brown grilled cheeses instead of butter was the most amazing thing since the invention of grilled cheese it self (seriously...try it)
then again...maybe i was out of oil and butter
1/2 stick butter
1 Onion, diced finely
2 Cups Celery, diced finely
3 Cloves Garlic Diced Finely
1 Venison Top or Bottom round 3-4 lb
3/4 Cup Sour Cream
1/2 stick butter
2 Table oil (if needed)
2 Teaspoons Each: Sage, Rosemary, Thyme, Black Pepper, Worcestershire sauce
3 Teaspoons Beef Base
1/4 Cup Flour
1 Cup Red Cooking Wine (if using table wine stick to a hearty version like fortissimo)
1 White Onion, cut into wedges
4 Large potatos, cubed
1 bag baby carrots
1/2 Tablespoon Each: Oregano, Garlic Powder, Parsley
6 Garlic Cloves, slivered
Melt butter in pan and add diced veggies for the base. sweat until fragrant and the onions are just beginning to brown. spread on the bottom of the crock pot
add the second 1/2 stick of butter to pan and melt. rub roast all over with sour cream, add the roast to the pan season and sear on all sides. pour in a little Worcestershire sauce each time you turn the roast, add the oil as your pan runs dry once that runs out add water by the cupfuls to keep anything from burning. once all the meat is seared, add to the base vegetables in the crock pot and top with wedge onions and slivered garlic.
Deglaze the pan with wine and whisk in flour and beef base until the juice has thickened. pour over the roast and onions in the crock pot.
add the remaining vegetables on top of the meat in the crock pot,season and cook on low for 10 hours