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Pot Roast with Sour Cream Gravy

  • 4servings

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Source: www.recipequick.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Roast:

  3. 2 tbsp. all purpose flour

  4. 1 tsp. 1/2 tsp. salt

  5. 2 1/2 pound beef chuck roast

  6. 1 tbsp. solid vegetable shortening

  7. 1/4 cup water

  8. 1 tbsp. white vinegar

  9. 5 small potatoes, peeled

  10. 5 carrots, peeled and quartered

  11. 1 pound zucchini, quartered

  12. Gravy:

  13. 1 tbsp. all purpose flour

  14. 1/4 tsp. salt

  15. 1/4 tsp. pepper

  16. 1 cup sour cream

  17. 1 tsp. dried dill weed

Instructions Jump to Ingredients ↑

  1. For Roast:

  2. Mix together flour, 1 tsp. salt and pepper on a large plate. Add beef and turn to coat. Melt shortening in a large skillet. Add meat and brown on all sides. Add water and vinegar. Sprinkle dill over meat. Cover tightly and simmer 2 hours. Add potatoes and carrots and sprinkle with 1/2 tsp. salt. Recover and roast 40 minutes. Add zucchini and roast an additional 20 minutes until meat is tender. Place meat and vegetables on a large platter.

  3. For Gravy:

  4. Pour all but 1 tbsp. drippings from roasting pan into a measuring cup. Add water to equal 1 cup. Blend flour into pan. Cook over low heat, stirring, until smooth and bubbly. Add remaining drippings and bring to a boil, stirring. Boil 1 minute. Stir in sour cream and dill. Heat through.

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