Pot Roast In Sour Cream Recipe

• 3-4 pound boneless rump roast
• 2 tbsp. vegetable oil
• 1/2 teaspoon beef bouillon granules
• 1 bay leaf
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely grnd pepper
• 2 onions, quartered
• 2 carrots, scraped & sliced
• 2 tbsp. flour
• 3 tbsp. water
• 1 (8 ounce.) carton lowfat sour cream
• Warm cooked noodles

1. Brown roast on all sides in warm oil in large Dutch oven.
2. Combine 1/2 c. water and bouillon granules.
3. Add in to Dutch oven.
4. Add in bay leaf, salt and pepper.
5. Cover and reduce heat.
6. Simmer 2 1/2 hrs.
7. Add in onions and carrots.
8. Cover and cook 30 min or possibly till vegetables are tender.
9. Remove roast and vegetables from Dutch oven and keep hot.
10. Remove bay leaf and throw away.
11. Combine flour and 3 Tbsp.
12. water, stir into pan drippings.
13. Cook, stirring till gravy is smooth and thickened.
14. Add in lowfat sour cream and vegetables to gravy, stirring till heated.
15. Place cooked noodles on serving platter.
16. Slice roast and arrange roast and vegetables on noodles and serve with gravy.

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

Taken from cookeatshare.com/recipes/pot-roast-in-sour-cream-26207 (may not work)