Pot Roast With Gravy Recipe

Name: Pot Roast With Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. flour; 1 tsp. salt; 1/4 tsp. pepper; 2 1/2 lb. beef chuck pot roast; 1 Tbsp. shortening; 1/4 c. water; 1 Tbsp. vinegar; 1 tsp. dill weed; 5 small potatoes, pared; 5 quartered carrots; 1/2 tsp. salt; 1 lb. zucchini, quartered; 1/2 tsp. salt; sour cream

Servings: persons

2 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2 1/2 lb. beef chuck pot roast
1 Tbsp. shortening
1/4 c. water
1 Tbsp. vinegar
1 tsp. dill weed
5 small potatoes, pared
5 quartered carrots
1/2 tsp. salt
1 lb. zucchini, quartered
1/2 tsp. salt
sour cream

1
Mix flour, 1 teaspoon salt and the pepper; coat meat with flour mixture.
2
Melt shortening in large skillet or Dutch oven; brown meat.
3
Add water and vinegar.
4
Sprinkle dill weed over meat. Cover tightly and simmer about 3 hours or until meat is tender. One hour before end of cooking time, add potatoes and carrots; season with 1/2 teaspoon salt.
5
Twenty minutes before end of cooking time, add zucchini; season with 1/2 teaspoon salt.
6
Serve with gravy.

865

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 Tbsp. flour, 1 tsp. salt, 1/4 tsp. pepper, 2 1/2 lb. beef chuck pot roast, and more.

Yes, Pot Roast With Gravy 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 With Gravy

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