POT ROAST WITH SOUR CREAM GRAVY
Printed from COOKS.COM
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2 1/2 lb. beef chuck pot roast
1 tbsp. shortening
1/4 c. water
1 tbsp. vinegar
1 tsp. dill weed
5 sm. potatoes, pared
5 carrots, quartered
1/2 tsp. salt
1 lb. zucchini, quartered
1/2 tsp. salt
Mix flour, 1 teaspoon salt and the pepper. Coat meat with flour mixture.
Melt shortening in dutch oven. Brown meat. Add water and vinegar,
sprinkle dill weed on meat. Cover and simmer for 3 hours total or until
tender. 1 hour before end of cooking time add potatoes and carrots and
season with 1/2 teaspoon salt. 20 minutes before end of cooking time add
zucchini and season with 1/2 teaspoon salt. Serve with sour cream gravy.
SOUR CREAM GRAVY:
Place meat and vegetable on warm platter. Pour drippings from pan into
bowl, leaving brown particles in pan. Return 1 tablespoon drippings to
pan. Blend in 1 tablespoon 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 (if needed). Stir in flour mixture.
Heat to boiling, stirring constantly. Boil and stir 1 minute. Season
with salt and pepper. Stir in 1 cup sour cream and 1 teaspoon dill weed;
heat through
Blessed are those who can give without remembering
And take without forgetting.
~Angelique~
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
