Pot roast with sour cream gravy
Pot roast with sour cream gravy recipe in the beef category
Recipe ingredients:
- 2 tablespoons all purpose flour
- 1 teaspoon dill weed
- 1 teaspoon salt
- 5 small potatoes, pared
- 1/4 teaspoon pepper
- 5 carrots quartered
- 1, 2 1/2 pounds, beef chuck pot roast
- 1/2 teaspoon salt
- 1 pound zucchini, quartered
- 1 tablespoon shortening
- 1/4 cup water
- 1/2 teaspoon salt
- 1 tablespoon vinegar
- Sour cream gravy
Recipe method:
- Mix flour, 1 teaspoon salt and the pepper. Coat meat with the 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 the potatoes and carrots. Season with 1/2 teaspoon salt.
- Twenty minutes before end of cooking time, add zucchini. Season with 1/2 teaspoon salt.
- Serve with sour cream gravy:
- Place meat and vegetables on warm platter.
- Pour drippings from pan into a bowl, leaving brown particles in pan.
- Return 1 tablespoon drippings to pan. Blend in 1 tablespoon 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 1 minute. Season with salt and pepper.
- Stir in 1 cup dairy sour cream and 1 teaspoon dill weed. Heat through.
- A tablespoon of red wine may be added to gravy if desired.