A hearty and flavorful braised beef dish served with a rich and creamy sauce, perfect for family dinners.
Preheat your oven to 175°C (350°F).
Preheating ensures even cooking from the start.
Season the beef roast with salt and black pepper on all sides.
Seasoning the meat beforehand enhances its flavor.
Heat a large skillet over medium-high heat and sear the beef roast on all sides until browned.
Searing locks in the juices and adds a rich flavor.
Transfer the seared beef to a roasting pan.
Use a pan just large enough to fit the roast for even cooking.
Add the carrots, potatoes, and onions around the beef in the roasting pan.
Cut vegetables into uniform sizes for even cooking.
Pour the beef broth over the beef and vegetables.
Ensure the broth covers the bottom of the pan to prevent burning.
Cover the roasting pan with foil and place it in the oven. Roast for 2 hours.
Covering the pan helps retain moisture for tender meat.
Remove the foil and continue roasting for an additional 30 minutes to allow the vegetables to caramelize slightly.
Caramelization adds a depth of flavor to the vegetables.
Transfer the beef and vegetables to a serving platter and keep warm.
Cover the platter with foil to retain heat.
In the same skillet used for searing, whisk together the flour and drippings over medium heat to create a roux.
Stir constantly to avoid lumps in the roux.
Gradually add the remaining beef broth to the roux, stirring until the sauce thickens.
Add the broth slowly to control the sauce's consistency.
Stir in the sour cream and cook on low heat until fully combined.
Avoid boiling the sauce after adding sour cream to prevent curdling.
Serve the beef and vegetables with the creamy sauce drizzled on top.
Garnish with fresh herbs like parsley for a pop of color.
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