BETTY CROCKER'S POT ROAST WITH SOUR CREAM GRAVY ****

s BETTY CROCKER'S POT ROAST WITH SOUR CREAM GRAVY **** s

Yields: 0

Ingredients

Ingredients:
2 teaspoons Flour
1 teaspoon Salt
1/4 teaspoon Pepper
2 1/2lb Beef chuck pot roast
1 teaspoon Shortening
1/4 cup Water
1 teaspoon Vinegar
1 teaspoon Dill weed
5 small Potatoes pared
5 Carrots,quartered
1/2 teaspoon Salt
1 pound Zucchini quartered
1/2 teaspoon Salt
1 cup Dairy sour cream

Instructions
Instructions:
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03-04 very good and pretty easy, forgot the gravy and made it w/o the
carrots and potatoes
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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

Notes:
********** RECIPE ENDS ********

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