Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 2-3 lb. pot roast
1/2 c Water
3 Med. carrots cut in 2" pcs.
1 Carton sour cream (8 oz.)
2 tb Cooking oil
3 Med. potatoes, peel, quarter
3 Med. onions, quartered
1 tb Flour

Brown roast on all sides in hot oil in lge. roaster or Dutch oven.
Add water. Cover and simmer about 2 1/2 to 3 hrs. Add vegetables.
Cover and simmer 30 min. or until vegs. are tender. Remove roast and
vegs. to serving dish. Drain off all but 2 tbs. drippings, sift
flour into drippings. Make reux, stirring constantly. Add water to
drained off drippings to make 1 cup. Stir into flour and cook,
stirring constantly, until smooth and slightly thickened. Add sour
cream and cook, stirring constantly, on low heat until heated. Serve
gravy with roast. Courtesy Telephone Pioneers
: BillSpalding *P CRBR 38 A

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