POPPY SEED POT ROAST WITH SOUR CREAM GRAVY
Printed from COOKS.COM
1 tsp. salad oil
1 (5 lb.) beef pot roast
2 c. water
2 1/2 tsp. salt
1/4 tsp. pepper
2 tsp. poppy seed
1 lb. carrots, cut into bite-sized pieces
1 can or 1 frozen bag green peas
Flour
1 tsp. paprika
1/2 c. sour cream
Heat oil in Dutch oven. Brown roast well on all sides. Add water, 1 1/2
teaspoons salt, pepper and poppy seed. Cover Dutch oven and simmer 3 1/2
hours.
Place carrots in saucepan, drain enough broth from roast to cover
carrots. Bring to boil and simmer until almost done. Add peas. When
cooked, drain broth back into Dutch oven. Keep vegetables warm.
Remove roast from pan, heat liquid to boiling. Thicken with flour mixed
with water and season with remaining salt and paprika. Remove from heat,
add sour cream. Serve with sliced roast. Serves 8.
Blessed are those who can give without remembering
And take without forgetting.
~Angelique~
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