Pot Roast With Sour Cream Gravy Recipe
Pot roast with sour cream gravy is a huck roast preparation made with vegetables. Cooked with a base of sour cream, this pot roast recipe is very appetizing and has a smooth taste to it.
Ingredients
| 1 (2 to 2 1/2 pound) boneless chuck roast | ||
| Vegetable oil | 2 Tablespoon | |
| Water | 1/2 Cup (16 tbs) | |
| Potatoes | 3 Medium, quartered | |
| Carrots | 3 Medium | |
| Onions | 3 Medium, quartered | |
| All purpose flour | 1 Tablespoon | |
| Sour cream | 1 Carton (1l) | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
Brown roast on all sides in hot oil in a large Dutch oven; add water.
Cover, reduce heat, and simmer 2 1/2 hours.
Add vegetables; cover and simmer 30 minutes or until vegetables are tender, adding additional water if needed.
Remove roast and vegetables to a serving dish.
Drain off drippings, leaving 2 tablespoons drippings in pan; reserve remaining drippings.
Stir flour into drippings in pan; 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.
Cover, reduce heat, and simmer 2 1/2 hours.
Add vegetables; cover and simmer 30 minutes or until vegetables are tender, adding additional water if needed.
Remove roast and vegetables to a serving dish.
Drain off drippings, leaving 2 tablespoons drippings in pan; reserve remaining drippings.
Stir flour into drippings in pan; 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.
Chef
