- Recipes Home
- Interest Groups
Pot Roast With Sour Cream Gravy Recipe
|Boneless chuck roast||2 1⁄2 Pound (1 Piece)|
|Vegetable oil||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Potatoes||3 Medium, peeled and quartered|
|Carrots||3 Medium, cut into 2 inch pieces|
|Onions||3 Medium, quartered|
|All purpose flour||1 Tablespoon|
|Commercial sour cream||8 Ounce (1 Carton)|
Serving size: Complete recipe
Calories 3730 Calories from Fat 1483
% Daily Value*
Total Fat 166 g256.1%
Saturated Fat 30.5 g152.4%
Trans Fat 0 g
Cholesterol 117.9 mg
Sodium 853.8 mg35.6%
Total Carbohydrates 220 g73.4%
Dietary Fiber 27.5 g109.9%
Sugars 46.9 g
Protein 335 g670.5%
Vitamin A 638% Vitamin C 268%
Calcium 51.7% Iron 38.8%
*Based on a 2000 Calorie diet
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.