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country pot roast & gravy

(2 ratings)
capnpaul avatar
Recipe by
jPaul Gaskill
@capnpaul
Kenesaw, GA

February 23rd, 2012 by ironcooker This is a recent recipe that was posted on about.com

(2 ratings)
yield serving(s)
prep time 45 Min
cook time 2 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For country pot roast & gravy

  • 3 - 4 lb
    beef pot roast
  • flour
  • 1/4 c
    butter
  • 1 tsp
    salt
  • 1/8 tsp
    pepper
  • 1
    beef bullion cube or base
  • 1/2 c
    hot water
  • 12 - 18 sm
    white onions, peeled
  • 4 lg
    potatoes peeled & quartered
  • 1 lb
    carrots peeled & quartered
  • SOUR CREAM GRAVY
  • 1 1/3 pkg
    drippings
  • 3 Tbsp
    flour
  • 1/4 c
    cold water
  • 1 c
    sour cream - room temperature

How To Make country pot roast & gravy

  • 1
    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.
  • 2
    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 vege are tender. Remove meat and vegetables to a warm platter; keep warm.
  • 3
    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.
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