Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

My sister always asks for this as her birthday dinner. The sauce is not overpowering and adds just a note of elegance. Serve with simple steamed fresh green beans.

Ingredients Nutrition

  • 3 -4 lbs pot roast
  • 2 tablespoons cooking oil
  • 5 ounces beef broth
  • 1 lb baby carrots
  • 4 red potatoes, quartered or in eighths, depending on size
  • 3 onions, quartered
  • 2 tablespoons flour
  • 1 (8 ounce) container sour cream


  1. Brown roast on all sides in oil on med-high heat.
  2. Transfer roast to small roasting pan.
  3. Save pan you browned the roast in, but do not wash.
  4. Pour broth over roast.
  5. Cover pan and roast@ 350*F for two hours.
  6. Add vegetables.
  7. Cover and continue roasting for 1 hour or until vegetables are tender.
  8. Remove roast and vegetables to serving platter.
  9. Cover and keep warm.
  10. Add 4 tbsp drippings to original pan.
  11. Add flour to drippings and make roux, stirring constantly, making sure to loosen browned bits, until smooth and thickened.
  12. Add remaining drippings, stirring constantly until slightly thickened.
  13. Add sour cream and cook on low heat, stirring until completely combined.
  14. Serve sauce drizzled over roast and roasted vegetables.
Most Helpful

I was looking for an easy, good recipe for my beef and this one fit the bill very nicely, thank you! The only thing I did different was cook this in the crockpot! The sauce turned out lovely. Thanks so much!

Sharon123 March 20, 2003

We really enjoyed this recipe. I wasn't too crazy about the sauce, however; and my fiancee doesn't like sour cream, but we LOVED the meat. I used a full can of beef broth, russett potatoes and 1 clove garlic. The carrots had a really good, almost sweet flavor to them. I have a tendancy to dry out meat, but this turned out really tender and wonderful. I think next time I make it I'll add a little seasoned salt to the meat. We will definately make again.

Stef Scu August 08, 2005

Mmmmm! This is a great recipe! Perfect comfort food for a brisk winter evening. The only thing I changed is adding whole button mushrooms and crushed garlic to the vegetable array. Everything came out tender and juicy and the sauce is exquisite. Thanks for sharing!

Cynna January 12, 2005