Pot Roast With Sour Cream Gravy

Name: Pot Roast With Sour Cream Gravy
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 5-6 serving(s)
Ingredients: 1 (2 lb) boneless chuck roast; 2 tablespoons vegetable oil; 1/2 cup water; 3 medium potatoes, peeled am; 3 medium carrots, cut into 2 inch pieces; 3 medium onions, quartered; 1 tablespoon all-purpose flour; 1 (8 ounce) carton sour cream; 1/4 teaspoon salt; 1/8 teaspoon pepper

(1)

Recipe by KittyKitty

The sour cream gravy with this is creamy, and has a great flavor. It's really easy to make, and great on a winter afternoon.

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READY IN: 3hrs 10mins

SERVES: 5-6

UNITS: US

INGREDIENTS

Nutrition

1

(2 lb) boneless chuck roast
2

tablespoons vegetable oil
¹⁄₂

cup water
3

medium potatoes, peeled am
3

medium carrots, cut into 2 inch pieces
3

medium onions, quartered
1

tablespoon all-purpose flour
1

(8 ounce) carton sour cream
¹⁄₄

teaspoon salt
¹⁄₈

teaspoon pepper

DIRECTIONS

Brown roast on all sides in hot oil in a large Dutch oven; add water. Cover, reduce heat, and simmer 2 1/3 hours.
Add vegetables, cover and simmer 30 minutes longer or until vegetables are tender, adding additional water if needed.
Remove roast and vegetables to a serving dish. drain off drippings, leaving 2 tablespoons of drippings in pan; reserve remaining drippings.
Stir flour into drippings in pan with wire whisk, cook over medium heat until browned, stirring constantly.
Add enough water to reserved drippings to make 1 cup, stir into flour and cook, stirring constantly, until smooth and slightly thickened.
Add sour cream, salt and pepper, cook stirring constantly until thoroughly heated. Serve gravy with roast, and vegetables.

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