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Betty Crocker's Pot Roast with Sour Cream GravyRecipe : Betty Crocker's Pot Roast with Sour Cream Gravy
Procedure :
2 tb Flour 1 ts Salt 1/4 ts Pepper 2 1/2 lb Beef chuck pot roast 1 tb Shortening 1/4 c Water 1 tb Vinegar 1 ts Dill weed 5 sm Potatoes, pared 5 Carrots, quartered 1/2 ts Salt 1 lb Zucchini, quartered 1/2 ts Salt 1 c Dairy sour cream 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 |
