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Pot Roast With Sour Cream Gravy Recipe

by CookEatShare Cookbook

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

1. 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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