Pot Roast with Sour Cream Gravy

liz carrier

By
@wrt4chg

An easy and delicious way to sneak in some veggies!

Rating:
★★★★★ 3 votes
Comments:
Method:
Stove Top

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

Step-By-Step

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