Country Pot Roast & Gravy

jPaul Gaskill

By
@capnpaul

February 23rd, 2012 by ironcooker

This is a recent recipe that was posted on about.com


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Rating:

Comments:

Serves:

Makes 6 to 8 servings.

Prep:

45 Min

Cook:

2 Hr 30 Min

Method:

Slow Cooker Crock Pot

Ingredients

3 - 4 lb
beef pot roast
flour
1/4 c
butter
1 tsp
salt
1/8 tsp
pepper
1
beef bullion cube or base
1/2 c
hot water
12 - 18 small
white onions, peeled
4 large
potatoes peeled & quartered
1 lb
carrots peeled & quartered

SOUR CREAM GRAVY

1 1/3 pkg
drippings
3 Tbsp
flour
1/4 c
cold water
1 c
sour cream - room temperature

Directions Step-By-Step

1
Coat both sides of pot roast with flour. In a Dutch oven or large deep baking dish, melt butter; brown meat slowly on both sides. Sprinkle with 1 teaspoon salt and the pepper. Dissolve bouillon cube in hot water; pour over meat.
2
Cover and place in a preheated 350° oven;
cook 1 1/2 hours.
Add onions and carrots;
cook 15 minutes.
Add potatoes; sprinkle with a little more salt. Cook about 45 minutes or until vege are tender. Remove meat and vegetables to a warm platter; keep warm.
3
Prepare sour cream gravy:
Pour drippings from pot roast into saucepan. Blend together flour and water.
Heat drippings to boiling;
gradually stir in flour and water mixture and cook, stirring constantly until gravy is thickened.
Cook 2 minutes longer.
Remove from heat and slowly stir in sour cream. Heat through, but do not boil.

About this Recipe

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #Dutch, #roast, #oven