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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 potatoes, pared
- 5 carrots, quartered
- 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 large skillet or possibly Dutch oven; brown meat. Add in water and vinegar. Sprinkle dill weed over meat.
- Cover tightly and simmer about 3 hrs or possibly till meat is tender. One hour before end of cooking time, add in potatoes and carrots; season with 1/2 tsp. salt. Twenty min before end of cooking time add in zucchini; season with 1/2 tsp. salt. Serve with Lowfat sour cream Gravy. 4-6 servings.
- Lowfat sour cream Gravy: Place meat and vegetables on hot platter. Pour drippings from pan into bowl, leaving brown particles in pan. Return 1 Tbsp. drippings to pan. Blend in 1 Tbsp. flour. Cook over low heat, stirring till mix is smooth and bubbly. Remove from heat. Measure drippings and add in water to measure 1 c. liquid. Stir in flour mix. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season with salt and pepper. Stir in 1 c. dairy lowfat sour cream and 1 tsp. dill weed; heat through. 2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2464g | |
| Calories 3498 | |
| Calories from Fat 1603 | 46% |
| Total Fat 178.2g | 223% |
| Saturated Fat 67.74g | 271% |
| Trans Fat 4.28g | |
| Cholesterol 808mg | 269% |
| Sodium 4172mg | 174% |
| Potassium 7393mg | 211% |
| Total Carbs 192.95g | 51% |
| Dietary Fiber 30.6g | 102% |
| Sugars 26.66g | 18% |
| Protein 271.87g | 435% |
