1 1/2 c. roast juices
3 tbsp. flour
1 c. sour cream (dairy)
Salt & Pepper

Remove pot roast, bay leaves and cloves from pan. Measure pan juices; add water, if necessary, to make 1 1/2 cups. Blend 1 cup sour cream and flour; gradually stir in juices into sour cream mixture. Return to pan. Cook and stir until thicken and bubbly. Season with salt and pepper. Yield: 3 cups.