Cracker Barrel Old Country Store Veal Pot Roast – this will make a fine addition to your Sunday dinner.
This was served awhile back as a seasonal item. You may want to consider using a regular beef roast as well.
4 tablespoon butter
1 6-pound veal rump roast
2 medium onions, chopped
2 cups sour cream
3 cups chicken stock
2 tablespoons dill weed
1 teaspoon seasoned salt
1/4 teaspoon red pepper flakes
In a Dutch oven melt the butter and brown the roast. Remove the roast and sauté the onion in the remaining butter until light brown Stir in the sour cream, 2 cups of chicken stock, and the seasonings. Add the roast to the pot and baste with the sauce. Cover and simmer for 2 to 3 hours or until fork tender. Add more chicken stock as needed. Serve with the sauce.












CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 