COUNTRY POT ROAST & GRAVY

Country Pot Roast & Gravy image

Provided by jPaul Gaskill

Categories Roasts

Time 3h15m

Number Of Ingredients 15

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3 - 4 lb beef pot roast
flour
1/4 c butter
1 tsp salt
1/8 tsp pepper
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
SOUR CREAM GRAVY
1 1/3 pkg drippings
3 Tbsp flour
1/4 c cold water
1 c sour cream - room temperature

Steps:

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.