Chilly weather at the beginning of autumn makes us think of warm, comfort foods. This Autumn Pot Roast and these Sour Cream Yeast Rolls are two such comfort foods and are great to serve on those cool fall days.
The pot roast can be made in a slow cooker, allowing time to rake leaves or take care of other fall chores. Since there’s nothing more inviting than the smell of yeast rolls or bread baking in the oven, serve these rolls with the roast, along with a vegetable dish, for a delicious and satisfying meal.
AUTUMN POT ROAST
2 teaspoons olive or vegetable oil
2- to 2 1/2-pound beef chuck roast
2 or 3 medium potatoes, cut into 2-inch chunks
2 1/2 cups baby carrots
2 cups fresh mushrooms (about 5 ounces), sliced
1 medium stalk of celery (about 1/2 cup), sliced
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon powdered thyme
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (10 1/2-ounce) can condensed beef broth
1/4 cup all-purpose flour
Heat oil in an iron skillet or Dutch oven over medium-high heat. Cook beef in oil about 5 minutes or until brown on all sides.
Place potatoes, carrots, mushrooms, celery and onion in bottom of 4- to 5-quart slow cooker. Sprinkle vegetables with salt, pepper and thyme. Place beef on top of vegetables. Pour tomatoes, and beef broth over beef.
Cover and cook on high heat setting for 6-8 hours or until beef and vegetables are tender. Remove beef and vegetables from slow cooker.
Mix flour and 1/2 cup of the liquid from the slow cooker in a small bowl until smooth. Gradually stir flour mixture into remaining liquid in slow cooker. Cook on high heat setting about 15 minutes more, or until thickened.
Serve gravy over beef and vegetables. Serves 6.
SOUR CREAM YEAST ROLLS
2 1/2 to 3 cups all-purpose flour, divided
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup sour cream
1/4 cup water
3 tablespoons butter, divided
1 egg
In a large bowl, combine 1 1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, water and 2 tablespoons butter to 120-130 degrees; add to dry ingredients. Beat on medium speed for 2 minutes.
Add egg and 1/2 cup flour; beat 2 minutes longer. Stir in enough flour to form a soft dough. Turn dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 1 hour. Punch down dough. Turn onto a lightly floured surface, divide into 12 pieces. Shape each into a ball.
Place in a greased 13-by-9-inch baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 25-30 minutes or until golden brown.
Melt remaining butter; brush over rolls. Remove from pan to a wire rack. Makes 1 dozen rolls.
Brotherton offers website readers one or more stellar recipes a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email her at kbrotherton42@gmail.com and she’ll see if she has it.
