Beef
Pot
Roast
with
Sour
Cream
Gravy
-
serves
6
2
tbsp
flour
1
tsp
salt
1/4
tsp
pepper
3
pounds
beef
pot
roast
1
tbsp
shortening
1/4
cup
water
1
tbsp
vinegar
1
tsp
dill
weed
6
potatoes,
peeled
and
quartered
6
carrots,
quartered
1/2
tsp
salt
1
pound
zucchini
squash,
quartered
1/2
tsp
salt
Sour
Cream
Gravy:
1
cup
beef
broth
from
roast
1
cup
fat-free
sour
cream
1
tbsp
flour
1
tsp
dill
weed
Mix
flour,
1
tsp
of
salt
and
the
pepper.
Rub
meat
with
the
flour
mixture.
Brown
well
in
hot
shortening
in
a
large
heavy
skillet
or
Dutch
oven.
Add
water
and
vinegar.
Sprinkle
1/2
tsp
dill
weed
over
the
meat;
turn
meat
and
sprinkle
with
the
remaining
1/2
tsp
of
dill
weed.
Cover
and
simmer
1
1/2
to
2
hours.
Add
potatoes
and
carrots;
sprinkle
with
1/2
tsp
of
salt.
Cover
and
simmer
40
minutes.
Add
zucchini;
sprinkle
with
1/4
tsp
of
salt.
Cover
and
simmer
20
minutes;
or
until
vegetables
are
tender.
Remove
meat
and
vegetable
to
a
platter
and
keep
warm.
Gravy:
Measure
meat
broth
1
cup.
Mix
1
cup
sour
cream,
1
tbsp
of
flour
and
1
tsp
of
dill
weed
in
the
skillet
or
Dutch
oven;
gradually
stir
in
the
meat
broth.
Heat
just
to
boiling,
stirring
constantly.
Submitted By (Miki)
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