This country-style pot roast is made with a variety of vegetables and an easy sour cream gravy. The pot roast is cooked to perfection in the oven.
- 3- to 4-pound beef pot roast (beef chuck or similar)
- all-purpose flour
- 1/4 cup butter
- Dash kosher salt and freshly ground black pepper
- 1 beef bouillon cube or equivalent beef base
- 1/2 cup hot water (or omit the bouillon and water and use concentrated beef stock)
- 12 to 18 small white onions (peeled, or frozen pearl onions)
- 4 large red or round white potatoes (peeled and quartered)
- 1 pound carrots (peeled and quartered)
- For the Sour Cream Gravy:
- 1 1/3 cups liquids from pot roast
- 3 tablespoons all-purpose flour
- 1/4 cup cold water
- 1 cup sour cream (oom temperature)
Preheat the oven to 350 F.
Coat both sides of the pot roast with flour.
In a Dutch oven or large deep oven-safe saute pan over medium heat, melt the butter; brown meat slowly on all sides. Sprinkle with 1 teaspoon salt and the pepper.
Dissolve bouillon cube in hot water; pour over meat. Cover and transfer to the oven; cook 1 1/2 hours.
Add onions and carrots; cover and continue cooking for 15 minutes. Add the potatoes and sprinkle with a little more salt. Cover and cook about 45 minutes longer, or until the vegetables are tender.
With a slotted spoon, remove the pot roast and vegetables to a warm platter; keep warm.
Pour liquids from the pot roast into a saucepan.
In a small bowl or cup, blend together flour and cold water.
Heat the liquids to boiling and then gradually stir in flour and water mixture. Cook, stirring constantly until the gravy has thickened.
Cook for 2 minutes longer. Remove from heat and slowly stir in sour cream. Heat through, but do not boil.