Roast Beef Recipes
Pot Roast with Sour Cream Gravy
Yield: 4 to 6 servings; 2 cups gravy
Ingredients
- 2 tablespoons all-purpose flour
- 1 teaspoon dill weed
- 1 teaspoon salt
- 5 small potatoes, pared
- 1/4 teaspoon pepper
- 5 carrots, quartered
- 1 (2 1/2 pound) beef chuck pot roast
- 1/2 teaspoon salt
- 1 pound zucchini, quartered
- 1 tablespoon shortening
- 1/4 cup water
- 1/2 teaspoon salt
- 1 tablespoon vinegar
- Sour Cream Gravy
Instructions
Roast
- Mix flour, 1 teaspoon salt and the pepper; coat meat with the 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 for about 3 hours or until meat is tender. One hour before end of cooking time, add the potatoes and carrots; season with 1/2 teaspoon salt. Twenty minutes before end of cooking time, add zucchini; season with 1/2 teaspoon salt. Serve with sour cream gravy.
Sour Cream Gravy
- Place meat and vegetables on warm platter. Pour drippings from pan into a bowl, leaving brown particles in pan. Return 1 tablespoon drippings to pan. Blend in 1 tablespoon flour. Cook over low heat, stirring until mixture is smooth and bubbly. A tablespoon of red wine may be added to gravy if desired.
- 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 for 1 minute. Season with salt and pepper. Stir in 1 cup dairy sour cream and 1 teaspoon dill weed; heat through.