Ingredients
- 5 potatoes
- 5 carrots
- 2 1/2 lb beef chuck pot roast
- 1 lb zucchini
- 1 c dairy sour cream
- 1/4 c water
- 2 tb flour
- 1 tb vinegar
- 1 tb shortening
- 2 ts salt
- 1 tsp salt
- 1 ts dill weed
- 1/4 ts pepper
- 1/2 tsp sal serve with sour cream gravy
Sour Cream Gravy: Place meat and vegetables on warm platter. Pour drippings from pan into bowl, leaving brown particles in pan. Return 1 tsp. drippings to pan. Blend in 1 tb. flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Measure drippings and add water to measure 1 cup liquid. Stir in flour mixture. Heat to boiling, stirring constantly. Boil and stir one minute. Season with salt and pepper. Stir in one cup dairy sour cream and 1 tsp. dillweed; heat through. 2 cups
