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Pot - Roast With Sour Cream Gravy Recipe

  • 4servings
  • 180minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 2 - tablespoons flour

  2. 1 - teaspoon salt

  3. 1/4 - teaspoon pepper

  4. 2-1/2- pound beef chuck pot - roast

  5. 1 - tablespoon shorting

  6. 1/4 - cup water

  7. 1- tablespoon vinegar

  8. 1- teaspoon dill weed

  9. 5 - small potatoes , pared

  10. 5 - carrots , quartered

  11. 1 - pound zucchini , quartered

  12. 1/2 - teaspoon salt

  13. sour cream gravy ( BELOW )

Instructions Jump to Ingredients ↑

  1. Mix flour , 1 tsp. salt and the pepper ; Coat meat with flour mixture.

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

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

  4. Cover tightly and simmer about 3-hrs or until meat is tender.

  5. One hour before end of cooking time , add potatoes and carrots ; season with 1/2 tea. salt. Twenty minutes before end of cooking - time , add zucchini ; season with a 1/2- tea. salt SERVE WITH SOUR CREAM GRAVY ( BELOW )

  6. SOUR CREAM GRAVY : Place meat and vegetables on a warm platter. Pour drippings from pan into a bowl , leaving brown particles in the pan. Return 1 Tbsp. drippings to pan. Blend in 1 Tbsp flour.

  7. Cook over low heat , stirring until mixture is smooth and bubbly.

  8. Measure drippings and add water to measure 1. cup liquid add this to the flour mixtue stirring constantly heat to boiling , boil and stir 1 minute season with salt and pepper .

  9. Stir in 1. cup dairy sour cream and 1. teaspoon dill weed ; heat -through.

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