Betty Crocker's Pot Roast With Sour Cream Gravy Recipe

• 2 Tbsp. Flour
• 1 tsp Salt
• 1/4 tsp Pepper
• 2 1/2 lb Beef chuck pot roast
• 1 Tbsp. Shortening
• 1/4 c. Water
• 1 Tbsp. Vinegar
• 1 tsp Dill weed
• 5 sm Potatoes, pared
• 5 x Carrots, quartered
• 1/2 tsp Salt
• 1 lb Zucchini, quartered
• 1/2 tsp Salt
• 1 c. Dairy lowfat sour cream

1. Mix flour, 1 teaspoon salt & pepper; coat meat with flour mix.
2. Heat shortening in large skillet or possibly Dutch oven; brown meat.
3. Add in water and vinegar.
4. Sprinkle dill weed over meat.
5. Cover tightly and simmer about 3 hrs or possibly till meat is tender.
6. One hour before end of cooking time, add in potatoes and carrots; season with 1/2 teaspoon salt.
7. Twenty min before end of cooking time, add in zucchini; season with 1/2 teaspoon salt.
8. Serve with lowfat sour cream gravy.
9. Lowfat sour cream Gravy:Place meat and vegetables on hot platter.
10. Pour drippings from pan into bowl, leaving brown particles in pan.
11. Return 1 teaspoon drippings to pan.
12. Blend in 1 tb.
13. flour.
14. Cook over low heat, stirring till mix is smooth and bubbly.
15. Remove from heat.
16. Measure drippings and add in water to measure 1 c. liquid.
17. Stir in flour mix.
18. Heat to boiling, stirring constantly.
19. Boil and stir one minute.
20. Season with salt and pepper.
21. Stir in one c. dairy lowfat sour cream and 1 teaspoon dillweed; heat through.
22. 2 c.

flour, salt, pepper, shortening, water, vinegar, weed, potatoes, carrots, salt, zucchini, salt, sour cream

Taken from cookeatshare.com/recipes/betty-crocker-s-pot-roast-with-sour-cream-gravy-84208 (may not work)