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Ingredients Jump to Instructions ↓

  1. 1 2-3 lb. pot roast

  2. 1/2 c Water

  3. 3 Med. carrots cut in

  4. 2" pcs.

  5. 1 Carton sour cream (8 oz.)

  6. 2 tb Cooking oil

  7. 3 Med. potatoes, peel, quarter

  8. 3 Med. onions, quartered

  9. 1 tb Flour

  10. 2 1/2 to 3 hrs. Add vegetables. Cover and simmer

  11. 2 tbs. drippings, sift flour into drippings. Make reux, stirring constantly. Add water to drained off drippings to make

  12. 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

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