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CATEGORY CUISINE TAG YIELD
Meats, Dairy Dutch Meats, Main dish 5 Servings

INGREDIENTS

2 tb Flour
1 ts Salt
1/4 ts Pepper
2 1/2 lb Beef chuck pot roast
1 tb Shortening
1/4 c Water
1 tb Vinegar
1 ts Dill weed
5 sm Potatoes, pared
5 Carrots, quartered
1/2 ts Salt
1 lb Zucchini, quartered
1/2 ts Salt
1 c Dairy sour cream

INSTRUCTIONS

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
Source: Betty Crocker Recipe Card Library
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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