Pot Roast with Sour Cream
beef chuck pot roast
1Mix flour, 1 teaspoon salt and pepper; coat meat with flour mixture.
2Melt shortening in large skillet or dutch oven; brown meat.
4Sprinkle dill weed over meat.
5Cover tightly and simmer about 3 hours or until meat is tender.
6One hour before end of cooking time, add potatoes and carrots; season with 1/2 teaspoon salt.
7Twenty minutes before end of cooking time, add zucchini; season with 1/2 teaspoon salt.
8Serve with sour cream gravy.
9Sour Cream Gravy: Place meat and vegetables on warm platter.
10Pour drippings from pan into bowl, leaving brown particles in pan.
11Return 1 teaspoon drippings to pan.
12Blend in 1 tablespoon flour.
13Cook over low heat, stirring until mixture is smooth and bubbly.
15Measure drippings and add water to measure 1 cup liquid.
17Heat to boiling, stirring constantly.
18Boil and stir one minute.
19Season with salt and pepper.
20Stir in one cup dairy sour cream and 1 teaspoon dillweed; heat through.