1 tsp. salad oil
1 (5 lb.) beef pot roast
2 c. water
2 1/2 tsp. salt
1/4 tsp. pepper
2 tsp. poppy seed
1 lb. carrots, cut into bite-sized pieces
1 can or 1 frozen bag green peas
Flour
1 tsp. paprika
1/2 c. sour cream

Heat oil in Dutch oven. Brown roast well on all sides. Add water, 1 1/2 teaspoons salt, pepper and poppy seed. Cover Dutch oven and simmer 3 1/2 hours.

Place carrots in saucepan, drain enough broth from roast to cover carrots. Bring to boil and simmer until almost done. Add peas. When cooked, drain broth back into Dutch oven. Keep vegetables warm.

Remove roast from pan, heat liquid to boiling. Thicken with flour mixed with water and season with remaining salt and paprika. Remove from heat, add sour cream. Serve with sliced roast. Serves 8.