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Home -> Main Dishes -> Beef
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Roast: 2 tbsp. all purpose flour 1 tsp. + 1/2 tsp. salt 1/4 tsp. pepper 2 1/2 pound beef chuck roast 1 tbsp. solid vegetable shortening 1/4 cup water 1 tbsp. white vinegar 1 tsp. dried dill weed 5 small potatoes, peeled 5 carrots, peeled and quartered 1 pound zucchini, quartered
Gravy: 1 tbsp. all purpose flour 1/4 tsp. salt 1/4 tsp. pepper 1 cup sour cream 1 tsp. dried dill weed
Directions
For Roast: Mix together flour, 1 tsp. salt and pepper on a large plate. Add beef and turn to coat. Melt shortening in a large skillet. Add meat and brown on all sides. Add water and vinegar. Sprinkle dill over meat. Cover tightly and simmer 2 hours. Add potatoes and carrots and sprinkle with 1/2 tsp. salt. Recover and roast 40 minutes. Add zucchini and roast an additional 20 minutes until meat is tender. Place meat and vegetables on a large platter.
For Gravy: Pour all but 1 tbsp. drippings from roasting pan into a measuring cup. Add water to equal 1 cup. Blend flour into pan. Cook over low heat, stirring, until smooth and bubbly. Add remaining drippings and bring to a boil, stirring. Boil 1 minute. Stir in sour cream and dill. Heat through.
Serves 4 to 6.
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