Betty Crocker's Pot Roast with Sour Cream Gravy

2 Tbsp Flour
1 tsp Salt
1/4 tsp Pepper
2 1/2 pound Beef chuck pot roast
1 Tbsp Shortening
1/4 cup Water
1 Tbsp Vinegar
1 tsp dill weed
5 sm Potatoes, pared
5 Carrots, quartered
1/2 tsp Salt
1 pound Zucchini, quartered
1/2 tsp Salt
1 cup Dairy sour cream

Mix flour, 1 tsp. salt and 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. dill weed; heat through. 2 cups

Jenn Mom2sam andTiny


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