Pot Roast with Sour Cream Gravy

Pot Roast with Sour Cream Gravy

I often bake a pot roast for Sunday dinner because it can cook in the oven while I do other things.
Then when my family is ready to eat, it only takes a few minutes to whip up the gravy
and put dinner on the table.

1-boneless beef chuck roast, trimmed (about 2-1/2 to 3 pounds)
1-can(14-1/2 ounce) diced tomatoes, undrained
1-large onion, chopped
2-large carrots, chopped
1/2-cup beef broth
2-bay leaves
1/2-teaspoon ground cumin
1/4-teaspoon black pepper
1/2-cup sour cream
2-tablespoons all-purpose flour

Step 1...
Preheat oven to 350 degrees. Coat an ovenproof Dutch oven with cooking spray.
Heat the Dutch oven over moderate high heat. Add the pot roast and cook for 6 to 10 minutes.
Or until well browned, turning it a few times. Drain off fat, if necessary.

Step 2...
Add the onions, tomatoes, carrots, beef broth, bay leaves, cumin and pepper. Cover and
bake for 2-1/2 to 3 hours. Baste occasionally. Transfer the meat to a platter; cover and keep warm.

Step 3...
Discard the bay leaves. Skim the fat from the liquid.

Step 4...
In a small bowl, stir together the sour cream and flour; stir into the liquid in the Dutch oven.
Cook over medium-low heat, stirring constantly, for 3 minutes or until thickened.
Serve with the meat over hot cooked noodles.
Makes 6 to 8 servings.