Pot Roast With Sour Cream Gravy - cooking recipe

Ingredients

1 (2 lb) boneless chuck roast
2 tablespoons vegetable oil
1/2 cup water
3 medium potatoes, peeled am
3 medium carrots, cut into 2 inch pieces
3 medium onions, quartered
1 tablespoon all-purpose flour
1 (8 ounce) carton sour cream
1/4 teaspoon salt
1/8 teaspoon pepper

Preparation

Brown roast on all sides in hot oil in a large Dutch oven; add water. Cover, reduce heat, and simmer 2 1/3 hours.
Add vegetables, cover and simmer 30 minutes longer or until vegetables are tender, adding additional water if needed.
Remove roast and vegetables to a serving dish. drain off drippings, leaving 2 tablespoons of drippings in pan; reserve remaining drippings.
Stir flour into drippings in pan with wire whisk, cook over medium heat until browned, stirring constantly.
Add enough water to reserved drippings to make 1 cup, stir into flour and cook, stirring constantly, until smooth and slightly thickened.
Add sour cream, salt and pepper, cook stirring constantly until thoroughly heated. Serve gravy with roast, and vegetables.