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