Pot Roast w/ Sour Cream Gravy

By darusts

Ingredients

• 2 tablespoon flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 1/2 lbs. beef chuck pot roast
• 1 tablespoon shortening
• 1/4 cup water
• 1 tablespoon vinegar
• 1 teaspoon dill
• 5 small potatoes, pared
• 5 carrots, quartered
• 1/2 teaspoon salt
• 1 lb. zucchini
• 1/2 teaspoon salt
• Sour Cream Gravy

Preparation

Step 1

Mix flour, 1 tsp. salt, & pepper. Coat meat w/ flour mixture.

Melt shortening in large skillet or dutch oven; brown meat. Add water and vinegar. Sprinkle dill over meat. Cover tightly & simer about 3 hours.

One hour before end of cooking time, add potatoes, carrots, & ½ cup water; season with ½ tsp. salt.

20 minutes before end of cooking time, add zucchini (sliced), season with ½ tsp. salt & add more water if needed (no more than ½ cup).

Place meat and vegetables on warm platter & serve w/ Sour Cream Gravy (below), & buttermilk biscuits.

Sour Cream Gravy:
Pour drippings from pan into bowl, leaving brown particles in pan. Remove 1 tbsp. dripping to pen. Blend in 1 tbsp. flour. Cook over low heat, stirring until mixture is smooth & bubbly. Remove from heat. Measure remaining drippings & add water to equal 1 cup liquid. Stir into flour mixture in pan. Heat to boiling, stirring constantly, allow to boil 1 minute. Season w/ salt & pepper to taste. Stir in 1 cup sour cream & 1 tsp. dill. Heat through - makes 2 cups gravy.