4 lb (2 kg) cross rib pot roast or rolled rump 
1/4 cup all-purpose flour
3 tablespoons vegetable oil
salt and pepper to taste
1 tablespoon butter or margarine
2 small onions, chopped
2 medium carrots, sliced
1 small parsnip, sliced
1 teaspoon garlic, minced
2 bay leaves
4 whole black pepper
4 parsley sprigs
1/3 cup dry wine
1/3 cup water
1/2 cup wine and water mix

Prussian Pot Roast Gravy

1-1/2 cup gravy
2 tablespoons enriched flour
1 teaspoon corn starch
1/2 cup water
3 tablespoons sour cream
salt and ground pepper to taste
 

Serve with mashed potatoes, cooked rice or some homemade pasta. Garnish with cooked vegetables.
 

• Trim excess fat from roast. Dry the roast with paper towels and dredge in flour. Remove excess flour. 
• In large Dutch oven or ovenproof saucepan heat oil. Brown meat on all sides in hot fat. Season with salt and pepper and set aside. 
• In a medium saucepan heat butter, add chopped onions, carrots, parsnip and garlic. Sauté 3 to 4 minutes and add bay leaves, whole black pepper, 1/3 cup wine and 1/3 cup water. Season with salt to taste, cook 2 to 3 minutes and put in the Dutch oven, or other ovenproof dish, around meat. 
• Cover and cook slowly 2-1/2 to 3 hours. Turn after 1-1/2 hours and add reminded wine and water mix. Cover and cook till tender. Remove roast and keep warm. 
• Remove fat  and bay leaves from cooking juices and  put in a food processor. Process until smooth and put in saucepan. 
• In small bowl mix flour and starch with a little of the water to make smooth paste. Add sour cream than stir in remaining water. 
• Heat prepared cooking juices over medium heat and slowly stir in sour cream and flour mixture. Thin with more water if necessary. 
• Cook, stirring constantly until gravy is bubbling. season to taste with salt, pepper and your kitchen bouquet if desired. Reduce heat and continue cooking about 2 more minutes.