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Pot Roast

  • 6servings
  • 60minutes
  • 803calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB3, B12, D
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 tablespoons flour, all-purpose

  2. 1 teaspoon salt

  3. 1/4 teaspoon black pepper

  4. 2 1/2 pounds beef chuck roast

  5. 1 tablespoon vegetable shortening

  6. 1/4 cup water

  7. 1 tablespoon vinegar

  8. 1 teaspoon dill weed

  9. 5 small potatoes pared

  10. 5 each carrots quartered

  11. 1 pound zucchini quartered

  12. 1/2 teaspoon salt

  13. 1 cup sour cream dairy

Instructions Jump to Ingredients ↑

  1. Melt shortening in large skillet or Dutch oven ; brown meat.

  2. Add water and vinegar. Sprinkle dill weed over meat.

  3. Cover tightly and simmer about 3 hours or until meat is tender.

  4. One hour before end of cooking time, add potatoes and carrots; season with 1/2 tsp. salt. Twenty minutes before end of cooking time, add zucchini; season with 1/2 tsp. salt. Serve with sour cream gravy.

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