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Categories:Viewed: 62 - Published at: 8 years ago
Ingredients
- 2 Tbsp. Flour
- 1 tsp Salt
- 1/4 tsp Pepper
- 2 1/2 lb Beef chuck pot roast
- 1 Tbsp. Shortening
- 1/4 c. Water
- 1 Tbsp. Vinegar
- 1 tsp Dill weed
- 5 sm Potatoes, pared
- 5 x Carrots, quartered
- 1/2 tsp Salt
- 1 lb Zucchini, quartered
- 1/2 tsp Salt
- 1 c. Dairy lowfat sour cream
Method
- Mix flour, 1 teaspoon salt & pepper; coat meat with flour mix.
- Heat shortening in large skillet or possibly Dutch oven; brown meat.
- Add in water and vinegar.
- Sprinkle dill weed over meat.
- Cover tightly and simmer about 3 hrs or possibly till meat is tender.
- One hour before end of cooking time, add in potatoes and carrots; season with 1/2 teaspoon salt.
- Twenty min before end of cooking time, add in zucchini; season with 1/2 teaspoon salt.
- Serve with lowfat sour cream gravy.
- Lowfat sour cream Gravy:Place meat and vegetables on hot platter.
- Pour drippings from pan into bowl, leaving brown particles in pan.
- Return 1 teaspoon drippings to pan.
- Blend in 1 tb.
- flour.
- Cook over low heat, stirring till mix is smooth and bubbly.
- Remove from heat.
- Measure drippings and add in water to measure 1 c. liquid.
- Stir in flour mix.
- Heat to boiling, stirring constantly.
- Boil and stir one minute.
- Season with salt and pepper.
- Stir in one c. dairy lowfat sour cream and 1 teaspoon dillweed; heat through.
- 2 c.
