Country-Style Pot Roast
3- to 4-pound beef pot roast
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
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.