A recipe for Betty Crocker's Pot Roast with Sour Cream . Follow the simple recipe instructions for Betty Crocker's Pot Roast with Sour Cream shared by other home cooking experts.
Ingredients
2 Tbs. Flour1 Tsp. Salt
1/4 Tsp. Pepper
2 1/2 lb. Beef chuck pot roast
1 Tbs. Shortening
1/4 c. Water
1 Tbs. Vinegar
1 Tsp. Dill weed
5 sm. Potatoes, pared
5 Carrots, quartered
1/2 Tsp. Salt
1 lb. Zucchini, quartered
1/2 Tsp. Salt
1 c. Dairy sour cream
Directions
Mix flour, 1 tsp. salt and pepper; coat meat with 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 about 3 hours or until meat is tender. One hour before end of cooking time, add potatoes and carrots; season with 1/2 tsp. salt. Twenty minutes before end of cookingtime, add zucchini; season with 1/2 tsp. salt. Serve with sour cream gravy. Sour Cream Gravy: Place meat and vegetables on warm platter. Pour drippings from pan into bowl, leaving brown particles in pan. Return 1 tsp. drippings to pan. Blend in 1 tb. 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 one minute. Season with salt and pepper. Stir in one cup dairy sour cream and 1 tsp. dill weed; heat through. 2 cups
