Pot Roast With Sour Cream Gravy

1. 1

   Brown roast on all sides in hot oil in a large Dutch oven; add water. Cover, reduce heat, and simmer 2 1/3 hours.

2. 2

   Add vegetables, cover and simmer 30 minutes longer or until vegetables are tender, adding additional water if needed.

3. 3

   Remove roast and vegetables to a serving dish. drain off drippings, leaving 2 tablespoons of drippings in pan; reserve remaining drippings.

4. 4

   Stir flour into drippings in pan with wire whisk, cook over medium heat until browned, stirring constantly.

5. 5

   Add enough water to reserved drippings to make 1 cup, stir into flour and cook, stirring constantly, until smooth and slightly thickened.

6. 6

   Add sour cream, salt and pepper, cook stirring constantly until thoroughly heated. Serve gravy with roast, and vegetables.

* Per serving · 4 servings · Values may vary.

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