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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is has a wonderful flavor and is perfect for a cold day. Serve the gravy over mashed potatoes - heaven! I found this recipe in a magazine about 40 years ago and have been making it ever since. Ingredients:
5 lbs beef chuck roast |
2 tablespoons oil |
3 tablespoons flour |
salt and pepper |
2 teaspoons poppy seeds |
1 lb baby carrots |
1 (15 ounce) jar small onion |
1 cup sour cream |
Directions:
1. NOTE: Do not use cocktail onions in this recipe.
2. Use regular canned onions.
3. Fresh do not work as well - the flavor is just not as good.
4. Salt and pepper roast well.
5. Heat oil in a Dutch oven and brown roast.
6. Remove from pan and add flour.
7. When brown add about 4 cups water, the pot roast and poppy seeds.
8. Simmer for about 2 1/2 hours, adding more water if needed.
9. Add drained carrots and drained onions and simmer until carrots are done.
10. Add sour cream and simmer for another minute or two.
11. If the gravy needs thickening, add some flour mixed in water and cook another minute or until the flour is done.
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