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Pot Roast with Vegetables

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Submitted by smalone

Pot Roast with Vegetables recipe

YIELD

10 servings

PREP

20 min

COOK

1 hrs

READY

hrs

Ingredients

2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
2 ½ 1.1
POUNDS KG BEEF CHUCK ROAST
1 15
TABLESPOON ML VEGETABLE SHORTENING
¼ 59
CUP ML WATER
1 15
TABLESPOON ML VINEGAR
1 5
TEASPOON ML DILL WEED
5 5
SMALL SMALL POTATOES
pared
5 5
EACH EACH CARROTS
quartered
½ 2.5
TEASPOON ML SALT
1 453.6
POUND G ZUCCHINI
quartered
½ 2.5
TEASPOON ML SALT
1 237
CUP ML SOUR CREAM
dairy

Directions

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 ½ teaspoon salt.

Twenty minutes before end of cooking time, add zucchini; season with ½ teaspoon salt.

Serve with sour cream gravy.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 286g (10.1 oz)
Amount per Serving
Calories 803 52% from fat
 % Daily Value *
Total Fat 47g 72%
Saturated Fat 20g 100%
Trans Fat 0g
Cholesterol 166mg 55%
Sodium 950mg 40%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 17%
Sugars g
Protein 123g
Vitamin A 179% Vitamin C 40%
Calcium 12% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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