Pot Roast In Sour Cream

• 1 (3 1/4 to 4 lb.) boneless rump roast
• 2 Tbsp. vegetable oil
• 1/2 c. water
• 1/2 tsp. beef-flavored bouillon granules
• 1 bay leaf
• 1/2 tsp. salt
• 1/2 tsp. coarsely ground pepper
• 2 onions, quartered
• 2 carrots, cut into pieces
• 2 Tbsp. flour
• 3 Tbsp. water
• 1 (8 oz.) container sour cream
• hot, cooked noodles (egg)

1. Brown roast on all sides in hot oil in a large Dutch oven. Combine 1/2 cup of water and bouillon.
2. Add to Dutch oven.
3. Add bay leaf, salt and pepper.
4. Cover, reduce heat and simmer 2 1/2 hours.
5. Add onions and carrots; cover and cook 30 minutes or until vegetables and meat are tender.
6. Remove roast and vegetables from Dutch oven; keep warm.
7. Remove bay leaf; discard.
8. Combine flour and 3 tablespoons of water.
9. Stir into pan drippings.
10. Cook, stirring constantly until gravy is smooth and thickened.
11. Add sour cream and vegetables to gravy, stirring constantly until thoroughly heated.
12. Place cooked noodles on a serving platter. Slice roast and arrange over noodles.
13. Serve with gravy.
14. Serves 6 to 8.

rump roast, vegetable oil, water, beefflavored bouillon granules, bay leaf, salt, ground pepper, onions, carrots, flour, water, sour cream, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1086101 (may not work)