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1
Mix 1 teaspoon of salt with pepper and garlic powder. Grocery stores sell a seasoning mixture of same, which I use 1-1/2 tsp).
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2
Rub generously over all sides of roast and then coat same with flour.
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3
On med-high in a large dutch oven, heat oil and brown roast on all sides.
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4
In same pot with roast, add water and vinegar (I left out) and sprinkle 1 tsp dill weed over roast.
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5
Cover tightly and simmer 3 hours or until meat is tender. In crockpot, cook 8 hours on low heat.
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6
One hour before end of cooking, add veggies and season with remaining salt & pepper. (optional zucchini, add 20 minutes before end of cooking time).
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7
If using crock pot, remove roast, add veggies, return roast, raise heat to med-high and cook for 1 to 1-1/2 hours, add optional zucchini the last 30 minutes.
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8
Serve with delicious sour cream gravy.
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9
SOUR CREAM GRAVY.
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10
Please meat and veggies on warm platter.
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11
Using a large skillet, transfer 2-3 tbl pan drippings from roast and heat on med-high.
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12
Add flour one T at a time and mix well with drippings. Heat 2 minutes stirring constantly. Remove from heat.
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13
Using remaining drippings in pot to make 1 cup liquid, adding water if necessary.
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14
Over med-high heat, whisk liquid into flour mixture a little at a time to prevent flour clots. (Add optional red wine now).
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15
Once all liquid is added, bring to a boil for one minute.
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16
Lower heat, Season with S&P to taste.
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17
Stir in 1 cup sour cream and 1/2-1 tsp dill weed; heat through.
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18
Gravy yields 2 cups.
