Ingredients
1 2-3 lb. pot roast
1/2 cup water
3 med. carrots cut in 2 pcs.
1 carton sour cream (8 oz.)
2 tbsp cooking oil
3 med. potatoes, peel, quarter
3 med. onions, quartered
1 tbsp flour
Directions
Brown roast on all sides in hot oil in lge. roaster or Dutch oven.
Add water. Cover and simmer about 2 1/2 to 3 hrs. Add vegetables.
Cover and simmer 30 min. or until vegs. are tender. Remove roast and
vegs. to serving dish. Drain off all but 2 tbs. drippings, sift
flour into drippings. Make reux, stirring constantly. Add water to
drained off drippings to make 1 cup. Stir into flour and cook,
stirring constantly, until smooth and slightly thickened. Add sour
cream and cook, stirring constantly, on low heat until heated. Serve
gravy with roast. Courtesy Telephone Pioneers
: BillSpalding *P CRBR 38 A
Servings: 4 servings
Pot Roast With Sour Cream Gravy Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Gravies; Meat
The History of Recipes
Recipes as an idea can be observed way back into history, at least as far into history as pharonic Egypt, and potentially, even further back. Interesting though that is, sadly, these early cookbooks were just simple hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to academics are some stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a few documents detailing recipes cooked by the Romans. In his works, he recounts how the meals were split into appetizers, main meal and dessert, something that is very familiar to us today. This early Roman chef informs us how the ancient cooks made use of a wide range of aromatic flavours, including some that we all recognise for example bay, fennel and asafoetida. Moving our culinary historical trip onwards, there were some recipe books which were published in the fourteenth century : a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books have no connection with the indian food that appears on menues today, but rather accounts of the types of food served to the wealthy. In the 15th century, people returning from the crusades brought us many foods and spices from Arab cuisine, including spices like basil and rosemary. The introduction of these new culinary ideas led to an explosion in recipe publications, some of which are now in private libraries. Over the next few hundred years, the rich and powerful families of Europe competed to offer the most extravagent meals, and because of this the best chefs and their collection of recipes were much in demand. However, it was during the 19th century that haute cuisine and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and writing down recipes of the day. When we get to the 1900s, cookery publications are in great demand, as a result of higher levels of literacy, people having increased leisure time and having more disposable income. The arrival of TV brings us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to search through thousands of recipes just like those on our site. |
We hope you enjoy this Pot Roast With Sour Cream Gravy recipe.
