Pot Roast with Tomato Gravy

3 to 4-pound beef arm or blade pot-roast
1/4 cup flour
2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon garlic salt
3 tablespoons lard or drippings
1 large onion, sliced
1/2 can (10 1/2 ounces) or 3/4 cup condensed consomme
1/4 cup water
1 tablespoon Worcestershire sauce
1 can (6 ounces) tomato paste
1/2 cup sliced ripe olives
1/2 cup dairy sour cream

Combine flour, salt, pepper and garlic salt.
Dredge pot-roast in seasoned flour and brown in
lard or drippings. Pour off drippings.
Add onion, consomme, water and Worcestershire sauce.
Cover tightly and cook slowly 3 hours. Add tomato paste
and olives and cook 1/2 hour or until meat is tender.
Remove meat to warm platter. Thicken cooking liquid
for gravy if necessary. Stir a small amount
of gravy into sour cream and add mixture to remaining
gravy. Cook just until heated through. Six to eight servings.

Note: Just heat this tomato gravy until warmed through
to keep the sour cream from separating.

Schenectady Gazette, April 19, 1962