Recipe: Ukrainian Pot Roast

UKRAINIAN POT ROAST

4 salt pork slices (bacon)
2 potatoes, cut in 1/2-inch cubes
1 large onion, sliced
1 carrot, sliced
1/2 cup mushrooms, fresh sliced
2 tsp scallions, chopped
1 (3 1/2 lb) pot roast
salt and pepper (to taste)
1 cup sour cream or plain yogurt, room temperture
3/4 cup red wine burgundy or merlot
flour
1 tsp vinegar

Lay the salt pork slices in the bottom of a roasting pan.

Next mix the potato cubes, onion, carrot slices, mushrooms, and scallions, then place as a thick layer on top of the salt pork.

Rub the pot roast with the salt and pepper as you wish and then brown it on all sides. Remove from pan and place into the roaster. Add the sour cream and wine. Be sure that the sour cream is at room temperature or it will toughen the meat.

Place roaster cover on the roaster and cook in oven at 350 degrees F for 2 1/2 hours. Skim fat from juices after removing the roast.

Thicken with flour add vinegar and bring to a boil. Strain the gravy and serve over the sliced meat.