directions
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1
Brown pot roast in oil in a Dutch oven
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2
Pour off drip- pings
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3
Dissolve bouillon cube in the cup boiling water and add to roast
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4
Add ketchup, Worcestershire sauce, onion, garlic, salt, celery seed and pepper
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5
Cover kettle and cook over low heat 2-1/2 to 3 hours, or until meat is tender. Remove meat from kettle
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6
Blend flour with 1/2 cup cold water and stir into remaining beef liquid to make gravy
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7
Add mushrooms
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8
Remove kettle from fire and stir in sour cream
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9
Serve slices of pot roast with gravy.
POT ROAST AND SOUR CREAM GRAVY
ingredients
- 4 pound beef pot roast
- 3 tablespoons vegetable oil
- 1 beef bouillon cube
- 1 cup boiling water
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 /4 cup onions, minced
- 1/2 clove garlic, minced
- 2 teaspoons salt
- 1 teaspoon celery seed
- 1 /8 teaspoon black pepper
- 1 / 2 cup sliced fresh mushrooms
- 4 tablespoons flour
- 1 cup sour cream