Pot Roast With Sour Cream Gravy Recipe

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Pot Roast with Sour Cream Gravy

Kitchen Crew


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2-3 lb
pot roast
1/2 c
3 medium
carrots, cut into 2" pieces
8 oz
sour cream
2 Tbsp
cooking oil
3 medium
potatoes, peeled and quartered
3 medium
onions, quartered
1 Tbsp


1Brown roast on all sides in hot oil in large roaster or dutch oven.
2Add water and cover and simmer about 2 1/2 to 3 hours.
3Add vegetables and cover and simmer 30 minutes or until vegetables are tender.
4Remove roast and vegetables to serving dish.
5Drain off all but 2 tablespoons of the drippings, sift flour into drippings.
6Make reux, stirring constantly.
7Add water to drained off drippings to make 1 cup.
8Stir into flour and cook, stirring constantly, until smooth and slightly thickened.
9Add sour cream and cook, stirring constantly, on low heat until heated.
10Serve gravy with roast.

About this Recipe

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy