For Unforgettable Pot Roast, Make It With A Creamy Ingredient In Your Fridge

Cool and creamy probably aren't the first adjectives that come to mind when you imagine pot roast. The rich, braised beef dish is hearty and comforting, served hot with curls of steam wafting up. But what if a kiss of tangy, cooling sour cream is just what your pot roast needs? While sour cream is, of course, no stranger to hot dishes — think tacos and slow cooker beef chili — it really doesn't get enough love in the context of a roast, at least not in the realm of American dining (it is, however, often added to Danish and Hungarian pot roasts). 

Of course, there is more to these dishes than just the addition of sour cream, but it is a great addition to borrow for use in your own pot roast recipe. The sharp, bright flavor of sour cream will perfectly balance the deep, rich flavor of your roast. It will also add a smooth, velvety texture to the dish that will serve as a creamy backdrop for your beef and slow-cooked root veggies. Perhaps the simplest way to include your sour cream is to mix it into your roast after it is removed from heat, just before serving, so that it doesn't curdle. You'll want to use about a cup of sour cream for a 3-pound chuck roast to really give it a sour cream kick. 

Feeling a bit cautious about adding sour cream to the entire batch of pot roast but still want to try it? No problem! There are several ways in which you can give your pot roast a sour cream zing. For starters, you can make a pan gravy with sour cream to serve atop your roast. To make, add about a cup of pot roast broth and a tablespoon of flour to a heated pan and stir. Then, mix in a cup of your sour cream and let the liquid heat until it thickens into a gravy. You can also add typical pot roast seasonings to this sauce, such as thyme or rosemary. Serve this as an optional sauce to pour on top of your roast, and enjoy! A note: Use full-fat sour cream if you're going to cook with it, as low-fat sour cream is more prone to curdling.

If this feels all too involved, don't fret. We have another idea for you — just add a scoop of sour cream onto your plated pot roast. It's simple, yes, but it is also really quite delicious, especially if you're a sour cream fan. The combo of cool, thick sour cream will serve as the perfect contrast for your hot, beefy dish. Want even more tang? Add a bit of sauerkraut for some zip, or even pickled pepperoncini peppers (a la Mississippi pot roast), for a mildly spicy, vinegar-infused twist. You might never go back to eating your roast sans sour cream and these toppings.