Country Pot Roast & Gravy

jPaul Gaskill


February 23rd, 2012 by ironcooker

This is a recent recipe that was posted on


★★☆☆☆ 1 vote

Makes 6 to 8 servings.
45 Min
2 Hr 30 Min
Slow Cooker Crock Pot


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  • 3 - 4 lb
    beef pot roast
  • ·
  • 1/4 c
  • 1 tsp
  • 1/8 tsp
  • 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

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

How to Make Country Pot Roast & Gravy


  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.

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About Country Pot Roast & Gravy

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

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