Ingredients

Instructions

  1. Brown roast on all sides in oil on med-high heat.
  2. Transfer roast to small roasting pan.
  3. Save pan you browned the roast in, but do not wash.
  4. Pour broth over roast.
  5. Cover pan and roast@ 350*F for two hours.
  6. Add vegetables.
  7. Cover and continue roasting for 1 hour or until vegetables are tender.
  8. Remove roast and vegetables to serving platter.
  9. Cover and keep warm.
  10. Add 4 tbsp drippings to original pan.
  11. Add flour to drippings and make roux, stirring constantly, making sure to loosen browned bits, until smooth and thickened.
  12. Add remaining drippings, stirring constantly until slightly thickened.
  13. Add sour cream and cook on low heat, stirring until completely combined.
  14. Serve sauce drizzled over roast and roasted vegetables.