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Pot Roast With Sour Cream Gra

This Betty Crocker's Pot Roast With Sour Cream Gra recipe uses Flour, T Salt, Pepper, Beef Chuck Pot Roast, and Shortening. Serves 5. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 1
• 1/4 tsp
• 2 1/2 lb
• 1 tbsp
• 1/4 cup
• 1 tbsp
• 1
• 5
• 5
• 1/2 tsp
• 1 lb
• 1/2 tsp
• 1 cup

Method (preview)

1. 1

   Mix flour, 1 tsp. salt & pepper; coat meat with flour mixture.

2. 2

   Melt shortening in large skillet or Dutch oven; brown meat.

3. 3

   Add water and vinegar.

4. 4

   Sprinkle dill weed over meat.

5. 5

   Cover tightly and simmer about 3 hours or until meat is tender.

6. 6

   One hour before end of cooking time, add potatoes and carrots; season with 1/2 tsp. salt.

7. 7

   Twenty minutes before end of cooking time, add zucchini; season with 1/2 tsp. salt.

8. 8

   Serve with sour cream gravy.

9. 9

   Place meat and vegetables on warm platter.

10. 10

    Pour drippings from pan into bowl, leaving brown particles in pan.

11. 11

    Return 1 tsp. drippings to pan.

12. 12

    Blend in 1 tb. flour.

13. 13

    Cook over low heat, stirring until mixture is smooth and bubbly.

14. 14

    Remove from heat.

15. 15

    Measure drippings and add water to measure 1 cup liquid.

16. 16

    Stir in flour mixture.

17. 17

    Heat to boiling, stirring constantly.

18. 18

    Boil and stir one minute.

19. 19

    Season with salt and pepper.

20. 20

    Stir in one cup dairy sour cream and 1 tsp. dillweed; heat through.