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Betty Crocker s Pot Roast With Sour Cream Gra

Ingredients
 

2 tbsp flour
1 tsp salt
1/4 tsp pepper
2 1/2 lb beef chuck pot roast
1 tbsp shortening
1/4 cup water
1 tbsp vinegar
1 tsp dill weed
5 small potatoes, pared
5 carrots, quartered
1/2 tsp salt
1 lb zucchini, quartered
1/2 tsp salt
1 cup dairy sour cream




 
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Preparation
 
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 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. dillweed; heat
through. 2 cups

 

 
Servings: 5

 

 

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