| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Cajun | Meats, Main dish, Cajun | 4 | Servings |
INGREDIENTS
| 1 | 2-3 lb. pot roast | |
| 1/2 | c | Water |
| 3 | Med. carrots cut in 2" pcs. | |
| 1 | Carton sour cream (8 oz.) | |
| 2 | tb | Cooking oil |
| 3 | Med. potatoes, peel, quarter | |
| 3 | Med. onions, quartered | |
| 1 | tb | Flour |
INSTRUCTIONS
Brown roast on all sides in hot oil in lge. roaster or Dutch oven. Add water. Cover and simmer about 2 1/2 to 3 hrs. Add vegetables. Cover and simmer 30 min. or until vegs. are tender. Remove roast and vegs. to serving dish. Drain off all but 2 tbs. drippings, sift flour into drippings. Make reux, stirring constantly. Add water to drained off drippings to make 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 38 A From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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