Pot Roast With Sour Cream Gravy

Recipe Ingredients

3 lbs	1362g / 48oz	Chuck or pot roast
2 tablespoons	30ml	Flour
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 tablespoon	15ml	Oil
1/4 cup	59ml	Water
1 tablespoon	15ml	Vinegar
1 teaspoon	5ml	Dill weed
5 teaspoons	25ml	Potatoes - (to 6) (small)
5		Carrots - (to 6) - cut into 2" pcs
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Onion (large)
		Gravy
1 tablespoon	15ml	Flour
1 cup	237ml	Sour cream
1 teaspoon	5ml	Dill seed

Recipe Instructions

Coat roast with flour, salt and pepper. Brown in oil in skillet. Put roast in crockpot, add water and vinegar. Sprinkle dill weed over meat, then add potatoes, carrots, onion and 1/2 teaspoon salt. Cook on LOW for 10 to 12 hours or HIGH for 6 hours.

For gravy, pour off 3 tablespoons drippings, add flour and heat. Measure rest of drippings, add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly. Add 1 cup sour cream and dill seed. Heat to boiling.

This recipe yields ?? servings.

Source:
Waldine Van Geffen on http://www.prodigy.net Food BB

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