Pot Roast with Sour Cream Gravy (Southern Living 1979)

K-Man and Little Man love sour cream, so when K-man saw this one in the Southern Living 1979 cookbook, he put in his request. 

I don't have time after work to make this Dutch oven recipe, so I converted it into a crock-pot recipe.  Our roast turned out a little dry, but I couldn't expect anything too different considering it was in the crock-pot for about ten hours.  I also forgot to add any water, so I felt blessed that I had edible meat at all.

Pot Roast with Sour Cream Gravy
1 (2-1/2 pound) boneless chuck roast
2 potatoes, quartered
1 bag baby carrots
1 onion, quartered
1/2 cup water (I forgot, but if I were to do this again, I'd add it)
1 T whole wheat flour
1 cup low-fat sour cream

Place onions, carrots, and potatoes in the bottom of the crock-pot.  Place the roast on top.  Add water.  Cook on low.  Like I said, ours cooked too long, so I'd recommend about six to eight hours.

Pour the drippings into a cup container; remove 1 T and place into a saucepan.  Stir in flour; cook over medium heat until browned, stirring constantly.  Add water to reserved drippings to make one cup of liquid.  Stir into flour mixture and cook, stirring constantly, until smooth and slightly thickened.  Add sour cream and cook, stirring constantly, until thoroughly heated.

I'm not a gravy person, but Little Man and Little Miss liked the gravy and wanted to dip all their vegetables into it, too.  This roast recipe was good.   Not fantastic, not terrible, and not super pretty.

Lindy