| BEEF POT ROAST W/SOUR CREAM GRAVY 2 tbs. Flour 1 Tsp. Salt 1/4 tsp 2 1/2 pound beef chuck pot roast 1 tbs. Shortening 1/4 cup water 1 tbs. Vinegar 1 tsp. Dill weed 5 Sm. Potatoes ,pared 5 carrots,quartered 1/2 tsp. Salt 1/2 tsp. Salt Mix flour,1 tsp. Salt and pepper,coat meat w/flour mixture . Melt shortening in large skillet or oven, brown meat. Add water and vinegar. Sprinkle dill weed over meat. Cover tightly and simmer about 3 hrs. Or until meat is tender. One hour before end of cooking time,add potatoes and carrots,season w/ 1/2 tsp. Salt. Sour Cream Gravy: Place meat and veggies. On warm platter. Pour drippings from pan into bowl,leaving brown particles in pan. Return 1 tbs. Drippings to pan. Blend in 1 tbls 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 1 min..Season w/ salt and pepper. Stir 1 cup dairy sour cream and 1 tps. Dill weed, heat through. |
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Pot Roast
