Country Pot Roast & Gravy
This is a recent recipe that was posted on about.com
3 - 4 lbbeef pot roast
1beef bullion cube or base
1/2 chot water
12 - 18 smallwhite onions, peeled
4 largepotatoes peeled & quartered
1 lbcarrots peeled & quartered
SOUR CREAM GRAVY
1 1/3 pkgdrippings
1/4 ccold water
1 csour cream - room temperature
How to Make Country Pot Roast & Gravy
- 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.
- 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.
- 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.