pot roast with sour cream

How To Make pot roast with sour cream

• 1

  Add water and vinegar.
• 2

  Sprinkle dill weed over meat.
• 3

  Cover tightly and simmer about 3 hours or until meat is tender.
• 4

  One hour before end of cooking time, add potatoes and carrots; season with 1/2 teaspoon salt.
• 5

  Twenty minutes before end of cooking time, add zucchini; season with 1/2 teaspoon salt.
• 6

  Serve with sour cream gravy.
• 7

  Sour Cream Gravy: Place meat and vegetables on warm platter.
• 8

  Pour drippings from pan into bowl, leaving brown particles in pan.
• 9

  Return 1 teaspoon drippings to pan.
• 10

  Blend in 1 tablespoon flour.
• 11

  Cook over low heat, stirring until mixture is smooth and bubbly.
• 12

  Remove from heat.
• 13

  Measure drippings and add water to measure 1 cup liquid.
• 14

  Stir in flour mixture.
• 15

  Heat to boiling, stirring constantly.
• 16

  Boil and stir one minute.
• 17

  Season with salt and pepper.
• 18

  Stir in one cup dairy sour cream and 1 teaspoon dillweed; heat through.
• 19

  Mix flour, 1 teaspoon salt and pepper; coat meat with flour mixture.
• 20

  Melt shortening in large skillet or dutch oven; brown meat.
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