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  • Betty Crocker's Pot Roast With Sour Cream Gravy

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    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

    Directions

    1. 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.
    2. 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.
    3. 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.
    4. Remove from heat. Measure drippings and add in water to measure 1 c. liquid.
    5. 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.

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