Pot Roast with Sour Cream Gravy

Another Southern Living classic.

 Ingredients:

1 (2-2 1/2 lb) boneless chuck roast

2 T vegetable oil

1/2 cup water

4 medium potatoes, peeled and quartered

3 medium onions, quartered

3 medium carrots, peeled and cut into 2" pieces

1 T flour

1 (8 oz) carton of sour cream

S&P

 

Directions:

Sprinkle roast on all sides with S&P.

Brown on all sides in hot oil in a large Dutch oven. Add water. Cover and reduce heat and simmer 2 1/2 hours.

Add vegetables and simmer 30 minutes until vegetables are tender. Adding additional water if needed.

Remove roast and vegetables to serving dish.

Drain off dripping into a measuring cup, leaving 2 T of drippings in pan.

Stir flour into drippings and cook until thickened and browned. Stirring constantly add remaining dripping to make 1-cup of gravy. Add sour cream and S&P to taste.

Serve gravy on the side.

We serve this with popovers or brown and serve rolls.