Betty crocker's pot roast with sour cream gravy

Yield: 5 Servings

Measure Ingredient
2 tablespoons Flour
1 teaspoon Salt
¼ teaspoon Pepper
2½ pounds Beef chuck pot roast
1 tablespoon Shortening
¼ cup Water
1 tablespoon Vinegar
1 teaspoon Dill weed
5 smalls Potatoes, pared
5 Carrots, quartered
½ teaspoon Salt
1 pounds Zucchini, quartered
½ teaspoon Salt
1 cup Dairy sour cream

Mix flour, 1 tsp. salt & 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 ½ tsp.

salt. Twenty minutes before end of cooking time, add zucchini; season with ½ 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. dillweed; heat through. 2 cups Source: Betty Crocker Recipe Card Library File

Similar recipes