Pot Roast with Vegetables
Pot Roast with Vegetables recipe
Yield
10 servingsPrep
20 minCook
1 hrsReady
3½ hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 ½ | pounds |
beef chuck roast
|
|
| 1 | tablespoon |
vegetable shortening
|
|
| ¼ | cup |
water
|
|
| 1 | tablespoon |
vinegar
|
|
| 1 | teaspoon |
dill weed
|
|
| 5 | small |
potatoes
pared |
|
| 5 | each |
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 |
vegetable shortening
|
|
| 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
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.
