Pot Roast with Sour Cream

Pot Roast With Sour Cream  Recipe

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2 Tbsp
1 tsp
1/4 tsp
2 1/2 lb
beef chuck pot roast
1 Tbsp
1/4 c
1 Tbsp
1 tsp
dill weed
5 small
potatoes, pared
carrots, quartered
1/2 tsp
1 lb
zucchini, quartered
1/2 tsp
1 c
sour cream

How to Make Pot Roast with Sour Cream


  • 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.
  • 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.
  • 14Remove from heat.
  • 15Measure drippings and add water to measure 1 cup liquid.
  • 16Stir in flour mixture.
  • 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.

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About Pot Roast with Sour Cream

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy

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