Ingredients:
- 1 pot roast, chuck shoulder or other, 3 to 4 pounds
- 2 tablespoons vegetable oil
- salt and pepper
- 1 cup beef broth
- 1/4 cup ketchup
- 2 teaspoons Worcestershire sauce
- 1/4 cup chopped onion
- 1 teaspoon caraway seeds
- 1 can (4 ounces) sliced mushrooms
- 2 tablespoons flour
- 1/2 cup sour cream
Preparation:
In a heavy Dutch oven or stockpot, brown meat in the hot oil over medium heat. Remove meat; sprinkle with salt and pepper. Add beef broth to the pan along with ketchup, Worcestershire sauce, onion, and caraway seeds. Bring to a boil; return meat to the pot, cover, and simmer for about 2 1/2 hours. Check frequently and add a little water or broth if necessary. Drain mushroom liquid into a measuring cup. Add enough cold water to the mushroom liquid to make 1/2 cup liquid. Stir flour into the liquid, stirring until smooth. Remove pot roast from pot and stir in the flour and mushroom liquid mixture. Continue cooking and stirring until thickened. Add the mushrooms and sour cream; heat through. Serve pot roast with the thickened gravy and noodles or mashed potatoes.Pot roast serves 6.
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