Roast Beef Recipes

Pot Roast with Sour Cream Gravy

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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

  1. Mix flour, 1 teaspoon salt and the pepper; coat meat with the flour mixture.
  2. Melt shortening in large skillet or Dutch Oven; brown meat. Add water and vinegar. Sprinkle dill weed over meat.
  3. 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

  1. 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.
  2. 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.


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