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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pot Roast with Sour Cream Gravy Recipe

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This recipe for Pot Roast with Sour Cream Gravy, by , is from Yolanda Johnson's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Yolanda Johnson


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 small potatoes, pared
5 carrots, quartered
1/2 tsp salt
1 lb zucchini, quartered
1/2 tsp salt
1 Tbsp flour
salt and pepper
1 c sour cream
1 tsp dill

1. Mix flour, 1 teaspoon salt and pepper; coat meat with flour mixture.
2. Melt shortening in large skillet or dutch oven; brown meat.
3. Add water and vinegar. Sprinkle dill weed over meat.
4. Cover tightly and simmer about 3 hours or until meat is tender.
5. One hour before end of cooking time, add potatoes and carrots; season with 1/2 teaspoon salt.
6. Twenty minutes before end of cooking time, add zucchini; season with 1/2 teaspoon salt.
7. Serve with sour cream gravy.
8. Sour Cream Gravy: Place meat and vegetables on warm platter.
9. Pour drippings from pan into bowl, leaving brown particles in pan.
10. Return 1 teaspoon drippings to pan. Blend in 1 tablespoon flour.
11. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
12. Measure drippings and add water to measure 1 cup liquid.
13. Stir in flour mixture. Heat to boiling, stirring constantly.
14. Boil and stir one minute. Season with salt and pepper.
15. Stir in one cup dairy sour cream and 1 teaspoon dill weed; heat through.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 min




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