Pot Roast

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 3 -4 lbs pot roast
• 2 tablespoons cooking oil
• 5 ounces beef broth
• 1 lb baby carrots
• 4 red potatoes, quartered or in eighths, depending on size
• 3 onions, quartered
• 2 tablespoons flour
• 1 (8 ounce) container sour cream

Recipe

• 1 brown roast on all sides in oil on med-high heat.
• 2 transfer roast to small roasting pan.
• 3 save pan you browned the roast in, but do not wash.
• 4 pour broth over roast.
• 5 cover pan and roast@ 350*f for two hours.
• 6 add vegetables.
• 7 cover and continue roasting for 1 hour or until vegetables are tender.
• 8 remove roast and vegetables to serving platter.
• 9 cover and keep warm.
• 10 add 4 tbsp drippings to original pan.
• 11 add flour to drippings and make roux, stirring constantly, making sure to loosen browned bits, until smooth and thickened.
• 12 add remaining drippings, stirring constantly until slightly thickened.
• 13 add sour cream and cook on low heat, stirring until completely combined.
• 14 serve sauce drizzled over roast and roasted vegetables.