CREAM FOR BEEF:

1/2 c. heavy cream
1/2 c. sour cream

Mix heavy and sour cream in a bowl until smooth and silky; cover and set aside to room temperature.

BEEF:

3-4 lb. pot roast
3 garlic cloves, minced
1 med. onion, diced or sliced
Gravy Master
2 c. water
2 bay leaves
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. salt
1/2 tsp. pepper

In a Dutch oven or similar (covered) pan, simmer pot roast in 2 cups water. Add last 6 ingredients, cover and simmer 1 1/2 hours. Add garlic and onions and simmer 15 more minutes. Remove bay leaf (discard). Remove meat to make gravy. Stir in flour until thicken. Add water if needed. Put meat on serving plate and top with cream. Or return meat to pot and spoon cream mixture over meat. Do not stir.