Pot Roast Recipe – Eats Now

Name: Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

981

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons flour, all-purpose, 1 teaspoon salt, 1/4 teaspoon black pepper, 2 1/2 pounds beef chuck roast, and more.

Yes, Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pot Roast

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