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 10, 2020 to May 16, 2020
Thank you for shopping at Boyers!
We hope you enjoy this recipe and continue to visit your local boyers and boyersfood.com!