Slices of tender pot roast served with vegetables in a sour cream-beef gravy over buttered noodles.

Pot Roast in Sour Cream

1 (3 1/2 to 4-pound) boneless rump roast

2 tablespoons vegetable oil

1/2 cup water

1/2 teaspoon beef-flavored base or bouillon granules

1 bay leaf

1/2 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon freshly ground pepper

2 onions,quartered

2 carrots, peeled and cut into serving pieces

2 tablespoons all-purpose flour

3 tablespoons water

1 cup (8-ounces) sour cream

1 pound egg noodles, cooked according to package directions

2 tablespoons butter, softened (optional)

1. Brown roast on all sides in hot oil in a large Dutch oven.
2. Combine 1/2 cup water and beef base or bouillon and add to Dutch oven. Add bay leaf, garlic powder, salt and pepper. Cover, reduce heat, and simmer 2 1/2 hours. Add onion and carrot; cover and cook 30 minutes or until vegetables and meat are tender.
3. Remove roast and vegetables from Dutch oven; keep warm.
4. Remove and discard bay leaf.
5. Combine flour and 3 tablespoons water; stir into pan drippings. Cook, stirring constantly, until gravy is smooth and thickened. Add sour cream and vegetables to gravy, and cook, stirring constantly, until vegetables are thoroughly heated.
6. Toss cooked noodles with the butter, if desired, and place on a serving platter. Slice roast, and arrange over noodles. Serve with the gravy.

Makes 6 to 8 servings.