Pot Roast With Sour Cream Gravy |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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The sour cream gravy with this is creamy, and has a great flavor. It's really easy to make, and great on a winter afternoon. Ingredients:
1 (2 lb) boneless chuck roast |
2 tablespoons vegetable oil |
1/2 cup water |
3 medium potatoes, peeled am |
3 medium carrots, cut into 2 inch pieces |
3 medium onions, quartered |
1 tablespoon all-purpose flour |
1 (8 ounce) carton sour cream |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Brown roast on all sides in hot oil in a large Dutch oven; add water. Cover, reduce heat, and simmer 2 1/3 hours.
2. Add vegetables, cover and simmer 30 minutes longer or until vegetables are tender, adding additional water if needed.
3. Remove roast and vegetables to a serving dish. drain off drippings, leaving 2 tablespoons of drippings in pan; reserve remaining drippings.
4. Stir flour into drippings in pan with wire whisk, cook over medium heat until browned, stirring constantly.
5. Add enough water to reserved drippings to make 1 cup, stir into flour and cook, stirring constantly, until smooth and slightly thickened.
6. Add sour cream, salt and pepper, cook stirring constantly until thoroughly heated. Serve gravy with roast, and vegetables.
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