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Pot roast with sour cream gravy 2

Pot roast with sour cream gravy 2
Main Ingredient: Beef Potatoes

Course: Various Main Dishes

Yield:

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Pot roast with sour cream gravy 2 ingredients

  • 2 T flour
  • 1 t Salt
  • 2483527⁄624973141 t Pepper
  • 372529⁄-2009260032 lb Beef chuck pot roast
  • 1 T -Shortening
  • 2483527⁄624973141 c water
  • 1 T Vinegar
  • 1 t dill weed
  • 5 small Potatoes, pared
  • 5 Carrots, quartered
  • 2483527⁄624973141 t Salt
  • 1 lb Zucchini, quartered
  • 2483527⁄624973141 t Salt
  • 1 c Dairy Sour Cream

Cooking Pot roast with sour cream gravy 2

1. Mixi flour, 1 tsp. salt & pepper; coat meat with flour mixture.
2. Melt shortening in large skillet or dutch oven; brown meat.
3. Add water and vinegar.
4. Sprinkle dill weed over meat.
5. Cover tightly and simmer about 3 hours or until meat is tender.
6. One hour before end of cooking time, add potatoes and carrots; season with ½ tsp. salt. Twenty minutes before end of cooking time, add zucchini; season with ½ tsp. salt. Serve with sour cream gravy.
7. Sour creami gravy: place meat and vegetables on warm platter.
8. Pour drippings from pan into bowl, leaving brown particles in pan. Return 1 tsp. drippings to pan. Blend in 1 tb. flour.
9. Cook over low heat, stirring until mixture is smooth and bubbly.
10. Remove from heat.
11. Measure drippings and add water to measure 1 cup liquid.
12. Stiri in flour mixture.
13. Heat to boiling, stirring constantly.
14. Boil and stir one minute.
15. Seasoni with salt and pepper.
16. Stir in one cup dairy sour cream and 1 tsp. dillweed; heat through.
17. 2 cups.


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