(Cook Time: 9 hours
Ingredients:
- 1 boneless roast (rump, chuck, or other pot roast cut), about 3 to 4 pounds, trimmed
- salt and pepper
- garlic powder
- 4 to 6 medium potatoes, peeled and diced
- 4 carrots, cut in 1-inch chunks, or use 1 1/2 to 2 cups baby carrots
- 1 large onion, cut in large chunks
- 2 cans cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup milk
Preparation:
Serves 4 to 6, depending on size of roast.
If the juices need to be thickened a little more, blend some flour with a little water to make a smooth, thick mixture. Transfer juices to a saucepan. Slowly stir some into the simmering or boiling liquid until thickened as you like it.
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