1 tbsp butter
2-3 lb bottom round roast
1 tsp salt
1/4 tsp pepper
1 can condensed cream of celery soup
1/2 cup raw onion rings
1 cup dairy sour cream
1 tsp prepared horseradish
In large skillet melt butter; brown meat slowly. Place in baking dish; sprinkle over salt and pepper. Spread soup over top of roast; add onions. Cover; bake in a preheated 325°F oven for 2-1/2 to 3 hours or until meat is tender.
Pour off 2 cups drippings; set aside for gravy. Gently blend horseradish into sour cream.
Spread on top roast; return to oven, uncovered, 3-5 minutes to glaze sour cream.
Save by using Daisy Sour Cream and Serve with Ore-Ida Potatoes.
Prices Valid May 15, 2016 to May 21, 2016
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