Pot Roast in Sour Cream with mushrooms and lemons in a grey Dutch oven with a serving fork laying across the pan.
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5 from 1 vote

Pot Roast in Sour Cream

Prep Time15 mins
Cook Time4 hrs
Course: Main
Cuisine: American
Keyword: pot roast in sour cream
Servings: 8 servings
Calories: 446kcal


  • 3 1/2 to 5 pounds bottom round roast or brisket
  • 2 teaspoons Lawry’s seasoned salt
  • 1 teaspoon fresh ground black pepper
  • 2 tablespoons vegetable oil
  • 1 pint sour cream
  • 1 lemon sliced (reserve 4 slices for the top of the roast)
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon dry mustard
  • 1 tin anchovies
  • 1 pound quartered mushrooms
  • 1 teaspoon cornstarch
  • Cooked broad noodles for serving


  • Pat the roast dry and season on all side with the Lawry’s seasoned salt and ground pepper.
  • Heat a large Dutch oven over medium high heat. Add oil and sear roast on all sides.
  • While roast is searing, in a large mixing bowl, combine sour cream, lemon slices reserving 4 slices for the top of the roast, soy sauce, Worcestershire sauce, basil, oregano, chives, curry powder, and mustard.
  • Arrange the roast so the fat side is up. Pour the sour cream mixture over the roast.
  • Lay the anchovy fillets and the reserved lemon slices over the top of the roast.
  • Reduce the heat to low and bring the sauce to a simmer. Cover loosely and cook until tender, about 4 hours. In the last 15 minutes of cooking, add the mushrooms.
  • Serve with broad noodles and a green salad


Amanda’s mom suggests that you chill and skim the fat overnight. She also indicated on the recipe card that this recipe is Very good!!


Serving: 8g | Calories: 446kcal | Carbohydrates: 6g | Protein: 48g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 154mg | Sodium: 890mg | Potassium: 990mg | Fiber: 1g | Sugar: 3g | Vitamin A: 579IU | Vitamin C: 11mg | Calcium: 116mg | Iron: 5mg