(Ingredients:
- 3- to 4-pound beef pot roast
- flour
- 1/4 cup butter
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 beef bouillon cube or base
- 1/2 cup hot water
- 12 to 18 small white onions, peeled
- 4 large potatoes, peeled and quartered
- 1 pound carrots, peeled and quartered
- .
- Sour cream gravy:
- 1 1/3 cups drippings
- 3 tablespoons all-purpose flour
- 1/4 cup cold water
- 1 cup sour cream, room temperature
Preparation:
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. 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 vegetables are tender. Remove meat and vegetables to a warm platter; keep warm.
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.
Makes 6 to 8 servings.
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