Favourite Pot Roast with Sour Cream Gravy
Favourite Pot Roast with Sour Cream Gravy recipe
Yield
14 servingsPrep
30 minCook
3 hrsReady
3½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 ½ | pounds |
beef chuck roast
|
|
| 1 | tablespoon |
butter
|
|
| ¼ | cup |
water
|
|
| 1 | tablespoon |
vinegar
|
|
| 1 | teaspoon |
dill weed
|
|
| 5 | small |
potatoes
pared |
|
| 5 |
carrots
quartered |
*
|
|
| ½ | teaspoon |
salt
|
|
| 1 | pound |
zucchini
quartered |
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
sour cream
dairy |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1.1 | kg |
beef chuck roast
|
|
| 15 | ml |
butter
|
|
| 59 | ml |
water
|
|
| 15 | ml |
vinegar
|
|
| 5 | ml |
dill weed
|
|
| 5 | small |
potatoes
pared |
|
| 5 | each |
carrots
quartered |
*
|
| 2.5 | ml |
salt
|
|
| 453.6 | g |
zucchini
quartered |
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
sour cream
dairy |
|
Directions
Mix flour, 1 teaspoon salt and 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 ½ teaspoon salt.
Twenty minutes before end of cooking time, add zucchini; season with ½ teaspoon 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 teaspoon 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 teaspoon dill weed; heat through.
