Pot Roast with Sour Cream Gravy
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.
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
How to Make Pot Roast with Sour Cream Gravy
- 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.
