Pot Roast

Name: Pot Roast
Ingredients: 2 tablespoons flour, all-purpose; 1 teaspoon salt; 1/4 teaspoon black pepper; 2 1/2 pounds beef chuck roast; 1 tablespoon vegetable shortening; 1/4 cup water; 1 tablespoon vinegar; 1 teaspoon dill weed; 5 small potatoes pared; 5 each carrots quartered; 1/2 teaspoon salt; 1 pound zucchini quartered; 1/2 teaspoon salt; 1 cup sour cream dairy

14 ingredients

7 steps

Ingredients

2 tablespoons flour, all-purpose
1 teaspoon salt
1/4 teaspoon black pepper
2 1/2 pounds beef chuck roast
1 tablespoon vegetable shortening
1/4 cup water
1 tablespoon vinegar
1 teaspoon dill weed
5 small potatoes pared
5 each carrots quartered
1/2 teaspoon salt
1 pound zucchini quartered
1/2 teaspoon salt
1 cup sour cream dairy

Directions

1

Melt shortening in large skillet or Dutch oven; brown meat.
2

Add water and vinegar.
3

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.