Sour Creamed Pot Roast – 1976

[And, this week is another reposting, back from the original Time Capsule Cooking blog. This week has been…. busy. Professional development courses can be exhausting.]

I have a confession to make:

Despite cooking for years, and working, before now I’ve never actually used a slow cooker.

Well, I’ve used one. Mostly just plugging the thing in and switching it to ‘warm’ after someone carries it in for a potluck.

So when I was finally able to bring home the slow-cooker I got for Christmas (having been stored in my parent’s basement since) I pulled out this cookbook and looked for something fit to christen my pretty new appliance.

cover of crockery cooker cookbook, featuring a sliced pot roast with potatoes.

And well, there were some interesting dishes for sure… but for the sake of my husband’s taste buds I decided to go with something a little safer.

Sour Creamed Pot Roast sounds like a good compromise… well, would be if he really liked pot roast…


Ingredients, including parsley, bacon, onion, sour cream, noodles, flour, salt, and chuck roast.

  • 2 sliced of bacon
  • 1 3-lb beef chuck roast
  • ¾ c. chopped onion
  • 1 tsp salt
  • 1 bay leaf
  • ¼ tsp ground cumin
  • 1/8 tsp pepper
  • ½ c. dairy sour cream
  • 3 T. all purpose flour
  • 2 T. snipped parsley
  • ½ tsp Kitchen Bouquet
  • Hot cooked noodles

:Ingredient Note: Okay… pausing things real quick, cause “Dairy sour cream”?  is there another sort? Running into parsley again this week, so I’m going to go with the Italian style parsley that I’ve got in the fridge, since that’s still pretty fresh. I’m assuming the hot cooked noodles are something like egg noodles, like what you’d use in stroganoff, which makes sense considering the sour cream I’m thinking…

But what in the heck is Kitchen Bouquet? Seriously, what is that?


A dark brown plastic bottle with a yellow and red label.

This is Kitchen bouquet. Evidently some vegetable based gravy darkener or something… wasn’t that hard to find at least, just look around in the supermarket’s gravy section.

Anyway, on with the recipe.

We start off with some bacon, which is always a good start. Seriously, more things should start off with bacon. We fry that up and set the meaty goodness off to the side, reserving the grease in the skillet.  

a frying pan with two slices of frying bacon.

Turning to our beef roast, we trim off the fat and cut it in half; the recipe says in order to fit it into the slow cooker, but I’m assuming it will help it cook more easily also.

A chuck roast, resting on a plastic cutting board. It is cut in half.

Okay, now taking that meat over to the bacon grease we brown the two roast halves in the pan…. Which I don’t think I actually did long enough…

A chuck roast being seared in a frying pan.

I think maybe it was suppose to be more seared, and mine kind of just looks… not red. Oh well, moving on and putting the meat in the slow cooker.

Time for the seasonings. The onion gets chopped up and combined with salt, a bay leaf, the cumin, the pepper, and the ¼ c. of water that the ingredient list doesn’t mention.

a small bowl of onion, pepper, cumin, bay leaf, and water.

Now after pouring that over the meat, set it and forget it for 8 to 10 hours.

Chuck roast and chopped onions sitting in a black slow cooker.

Seriously, try to forget it. I dare you, if you’re at home. That was probably the hardest part of this recipe, because the smell of the cooking roast filled my house within the span of an hour and drove me and hubby crazy for the rest of the day. Figured out the additional reason why people use the slow-cooker at work, if they didn’t they’d lose their sanity bit by bit, cause the smell of slowly cooking food… oh my gosh.

Anyway, after like 9 hours we take the lid off and remove the bay leaf.

A cooked pot roast, sitting in light brown juices in a slow cooker.

Isn’t that so pretty? Well, aside from that blue mark… blame my camera. Anyway, after moving the roast to a separate container, skim some fat off the top of the liquid. Now, we’ve got to move the liquid into a saucepan… Not that easy, I’ll say that right now. If you’re lucky you won’t have as much of it end up on your stovetop/countertop as I did.

Juices leftover from a pot roast, cooking further in a frying pat.

Okay, after putting our meat back into the slow cooker (gotta keep it good and warm) we start on our noodles and gravy/sauce. Here’s the ingredients for that specifically: the flour, sour cream, parsley, and kitchen bouquet.

Three bowls, containing flour, chopped parsley, and sour cream, as well as a bottle of Kitchen Bouquet.

We mix the sour cream in with the flour first before adding it to the liquid which… wow… that really works… no clumps. Nice. Okay, we stir that every now and then, making sure it doesn’t boil, and let it thicken. In the meantime we cook the noodles as directed.

A light brown sauce simmering in a frying pan.

Once the gravy/sauce/whatever-you-want-to-call-this stuff is thickened and everything else is ready to go we season to taste, and add in the Kitchen Bouquet and parsley.

Parsely and kitchen bouquet, an almost-black liquid, being added a frying pan of light brown sauce.

Unfortunately, I made the mistake of adding in the parsley too soon and it ended up just getting dark instead of adding a nice little green pop. Oh well. Everything’s ready to go anyway. The bacon we cooked at the beginning of all this comes into play here, as we’re supposed to use it as a garnish. A bacon garnish? Okay, I can go with that. Serve the roast with the gravy, over the noodles.

A plate of pot roast, topped with bacon, along with a side of egg noodles and brown sauce.


Okay so the taste was worth all of that waiting. No overly strong flavors, other than the sour cream, which might have overpowered the sauce a little. Overall the flavors were pretty well balanced. The roast was nice and tender and it went well with the noodles and gravy. I was right. It’s really like a pot roast version of stroganoff, but without mushrooms. Appearance-wise, it’s pretty good too. Not certain about the bacon as a garnish, but it added a little something too the flavor. Would’ve looked a little less monochromatic if the parsley hadn’t been added it so late. I’ve already mentioned the scent. It had me primed for pot roast the entire time it was cooking.

4/4 My hubby doesn’t like pot roast and he liked this recipe. It wasn’t perfect, but it was dang good.

Sour-creamed Pot Roast

  • Servings: 6
  • Difficulty: Medium
  • Rating: ★★★★ out of 4
  • Print
from the Better Homes and Gardens Crockery Cooker Cook Book, 1976


2 slices bacon
1 3-lb beef chuck roast
3/4 c. chopped onion
1 tsp. salt
1 bay leaf
1/4 tsp. ground cumin
1/8 tsp. pepper
1/2 c. dairy sour cream
3 T. all-purpose flour
2 T snipped parsely
1/2 tsp. Kitchen Bouquet
Hot cooked noodles


In skillet, cook the bacon until crisp; drain and reserve the drippings. Crumble bacon, wrap, and refrigerate.

Trim the fat from the roast and cut in half to fit into your slow cooker. In skillet, brown the roast in the reserved bacon drippings; drain. Place in slow cooker.

Stir together the onion, salt, bay leaf, cumin, pepper, and 1/4 cup of water. Pour over the meat. Cook on low-heat setting for 8 to 10 hours.

Remove the roast and discard the bay leaf. Skim the fat from the liquid and pour the liquid into a saucepan, returning the roast afterwards and covering.

Blend the sour cream and the flour; stir into the hot liquid. Cook the mixture, stirring until thickened, but do not boil. Stir in the parsley and Kitchen Bouquet. Season to taste.

Serve meat garnished with the crumbled bacon and the gravy over noodles.

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