liz carrier Recipe

Pot Roast with Sour Cream Gravy

By liz carrier wrt4chg


Recipe Rating:
 3 Ratings
Cooking Method:
Stove Top

liz's Story

An easy and delicious way to sneak in some veggies!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Now this a hearty meal! But for as satisfying as it is, the vegetables help keep an air of lightness.

Ingredients

2 Tbsp
flour
1 tsp
salt
1/4 tsp
pepper
2 1/2 lb
beef chuck pot roast
1 Tbsp
shortening
1/4 c
water
1 Tbsp
vinegar
1 tsp
dill weed
5 small
potatoes, pared
5
carrots, quartered
1/2 tsp
salt
1 lb
zucchini, quartered
1/2 tsp
salt
1 Tbsp
flour
water
salt and pepper
1 c
sour cream
1 tsp
dill
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Directions Step-By-Step

1
Mix flour, 1 teaspoon salt and pepper; coat meat with flour mixture.
2
Melt shortening in large skillet or dutch oven; brown meat.
3
Add water and vinegar. Sprinkle dill weed over meat.
4
Cover tightly and simmer about 3 hours or until meat is tender.
5
One hour before end of cooking time, add potatoes and carrots; season with 1/2 teaspoon salt.
6
Twenty minutes before end of cooking time, add zucchini; season with 1/2 teaspoon salt.
7
Serve with sour cream gravy.
8
Sour Cream Gravy: Place meat and vegetables on warm platter.
9
Pour drippings from pan into bowl, leaving brown particles in pan.
10
Return 1 teaspoon drippings to pan. Blend in 1 tablespoon flour.
11
Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
12
Measure drippings and add water to measure 1 cup liquid.
13
Stir in flour mixture. Heat to boiling, stirring constantly.
14
Boil and stir one minute. Season with salt and pepper.
15
Stir in one cup dairy sour cream and 1 teaspoon dill weed; heat through.

About this Recipe

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy