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Pot Roast with Sour Cream Gravy
1 2-3 lb. pot roast
1/2 c Water
3 Med. carrots cut in 2" pieces
1 Carton sour cream (8 oz.)
2 tb Cooking oil
3 Med. potatoes, peel, quarter
3 Med. onions, quartered
1 tb Flour
Brown roast on all sides in hot oil in lge. roaster or Dutch oven. Add water. Cover and simmer about 2 1/2 to 3 hrs. Add vegetables. Cover and simmer 30 min. or until vegs. are tender. Remove roast and vegs. to serving dish. Drain off all but 2 tbs. drippings, sift flour into drippings. Make reux, stirring constantly. Add water to drained off drippings to make 1 cup. Stir into flour and cook, stirring constantly, until smooth and slightly thickened. Add sour cream and cook, stirring constantly, on low heat until heated. Serve gravy with roast.