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 
Cracker Barrel veal pot roast is a delicious pot roast. This was served awhile back as a seasonal item. You may want to consider using a regular beef roast as well.
Cracker Barrel Veal Pot Roast
Yield: 12 -16 servings.
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.
