Classic Pot Roast with Sour Cream Gravy
Classic Pot Roast with Sour Cream Gravy recipe
Yield
12 servingsPrep
30 minCook
3 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef roast, pot roast
up to 3 pounds |
* |
| ½ | cup |
water
|
|
| 8 | ounces |
sour cream
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | medium |
potatoes
peel, quarter |
|
| 3 | medium |
onions
quartered |
|
| 1 | tablespoon |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef roast, pot roast
up to 3 pounds |
* |
| 118 | ml |
water
|
|
| 231.2 | ml/g |
sour cream
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 3 | medium |
potatoes
peel, quarter |
|
| 3 | medium |
onions
quartered |
|
| 15 | ml |
all-purpose flour
|
|
Directions
Brown roast on all sides in hot oil in large roaster or Dutch oven. Add water. Cover and simmer about 2½ to 3 hrs.
Add vegetables. Cover and simmer 30 minutes or until vegetables are tender. Remove roast and vegetables to serving dish.
Drain off all but 2 tablespoons drippings, sift flour into drippings. Make roux, stirring constantly. Add water to drained off drippings to make 1 cup.
Stir into flour and cook, stirring constantly, until smooth and slightly thickened. Add sour cream and cook, stirring constantly, on low heat until heated.
Serve gravy with roast.
