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Gramma Jania's Pot Roast
2-3lb. piece of Pot Roast (No Bone!)
(or you can use Swiss Steak, or Lean Thick Round Steak)
1 small onion
4-5 carrots sliced into small pieces
3 celery sticks sliced into small pieces
3-4 beef bouillon cubes
Medium container of sour cream
Bay leaves
For the meat...
1. Take the meat and brown on both sides. Add water to cover the meat and simmer for 1 1/2 hour.
2. Add to the meat cut up carrots, onions, celery, 3-4 beef bouillon cubes and bay leaves to taste (7-8 leaves).
3. Check pot once in a while to make sure you have enough water to simmer. After 1 1/2 hour take out the meat and let cool off.
4. Cut meat in slices across the grain so meat is tender.
For the Sour Cream Gravy...
1. Take 3-4 tablespoons of flour and mix with a little water until it makes a loose paste. Stir until there is no lumps. Mix with sour cream and stir until well blended.
2. Bring the meat to boiling. Add the sour cream mixture slowly and stir. If the mixture does not thicken add a little more of the flour and water mixture.
3. When gravy is thick enough add meat and stir. Turn down to simmering. Add salt, pepper, and parsley flake to gravy (for looks)
You probably want to make mashed potatoes with this recipe!

To view more of our recipes click here

Here are some items you may find helpful when preparing this dish:

Stainless Spoons (11")
Price: $3.00

Crinkle Cut Serrator
Price: $4.99

Thick Terry Mitts
Price: $11.40

Roasting Pan (11" x 15")
Price: $44.50


If you have any questions or comments please feel free to e-mail us at:


9685 West 55th Street Countryside, Illinois 60525
Phone 708-354-1265 or Fax 708-354-1361
Monday-Friday 8:30 a.m. to 6:00 p.m. CST, Saturday 8:30 a.m. to 5:00 p.m. CST

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