Pot Roast With Sour Cream Gravy

The sour cream gravy with this is creamy, and has a great flavor. It's really easy to make, and great on a winter afternoon.

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.

boneless chuck roast, vegetable oil, water, potatoes, carrots, onions, all-purpose flour, sour cream, salt, pepper