Betty Crocker's Pot Roast With Sour Cream Gra Recipe
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Ingredients : Betty Crocker's Pot Roast With Sour Cream Gra Recipe
2 tbsp Flour
1 tsp Salt
1/4 tsp Pepper
2 1/2 lb Beef chuck pot roast
1 tbsp Shortening
1/4 cup 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 cup Dairy sour cream
Mix flour, 1 tsp. salt & pepper; coat meat with flour mixture. Melt
shortening in large skillet or Dutch oven; brown meat. Add water and
vinegar. Sprinkle dill weed over meat. Cover tightly and simmer about
3 hours or until meat is tender. One hour before end of cooking time,
add potatoes and carrots; season with 1/2 tsp. salt. Twenty minutes
before end of cooking time, add zucchini; season with 1/2 tsp. salt.
Serve with sour cream gravy. Sour Cream Gravy: Place meat and
vegetables on warm platter. Pour drippings from pan into bowl,
leaving brown particles in pan. Return 1 tsp. drippings to pan. Blend
in 1 tb. flour. Cook over low heat, stirring until mixture is smooth
and bubbly. Remove from heat. Measure drippings and add water to
measure 1 cup liquid. Stir in flour mixture. Heat to boiling,
stirring constantly. Boil and stir one minute. Season with salt and
pepper. Stir in one cup dairy sour cream and 1 tsp. dillweed; heat
through. 2 cups
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