| 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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