Pot Roast

Recipe by Darkhunter
READY IN: 3hrs 30mins
SERVES: 6-8
UNITS: US

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
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DIRECTIONS

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