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Ingredients
- 2 tbsp. flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 pound beef chuck pot roast
- 1 tbsp. shortening
- 1/4 c. water
- 1 tbsp. vinegar
- 1 teaspoon dill weed
- 5 sm. potatoes, pared
- 5 carrots, quartered
- 1/2 teaspoon salt
- 1 pound zucchini, quartered
- 1/2 teaspoon salt
Directions
- Mix flour, 1 tsp. salt and the pepper. Coat meat with flour mix. Heat shortening in dutch oven. Brown meat. Add in water and vinegar, sprinkle dill weed on meat. Cover and simmer for 3 hrs total or possibly till tender. 1 hour before end of cooking time add in potatoes and carrots and season with 1/2 tsp. salt. 20 min before end of cooking time add in zucchini and season with 1/2 tsp. salt. Serve with lowfat sour cream gravy.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2306g | |
| Calories 3374 | |
| Calories from Fat 1602 | 47% |
| Total Fat 178.05g | 223% |
| Saturated Fat 67.69g | 271% |
| Trans Fat 4.28g | |
| Cholesterol 808mg | 269% |
| Sodium 5325mg | 222% |
| Potassium 6714mg | 192% |
| Total Carbs 164.78g | 44% |
| Dietary Fiber 27.1g | 90% |
| Sugars 25.4g | 17% |
| Protein 268.62g | 430% |
