2 tbsp flour
1 tsp salt
1/4 tsp pepper
2 1/2 lb beef chuck pot roast
1 tbsp shortening
1/4 cup water
1 tbsp vinegar
1 tsp dill weed
5 small potatoes, pared
5 carrots, quartered
1/2 tsp salt
1 lb zucchini, quartered
1/2 tsp salt
1 cup dairy sour cream
Directions
Mix flour, 1 tsp. salt & pepper; coat meat with flour mixture. Melt
shortening in large skillet or Dutch oven; brown meat. Add water and
vinegar. 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 tsp. salt. Twenty minutes
before end of cooking time, add zucchini; season with 1/2 tsp. salt.
Serve with sour cream gravy. Sour Cream Gravy: Place meat and
vegetables on warm platter. Pour drippings from pan into bowl,
leaving brown particles in pan. Return 1 tsp. drippings to pan. Blend
in 1 tb. flour. Cook over low heat, stirring until mixture is smooth
and bubbly. Remove from heat. Measure drippings and add water to
measure 1 cup liquid. Stir in flour mixture. Heat to boiling,
stirring constantly. Boil and stir one minute. Season with salt and
pepper. Stir in one cup dairy sour cream and 1 tsp. dillweed; heat
through. 2 cups
Servings: 5 servings
Betty Crocker's Pot Roast With Sour Cream Gra Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into antiquity, in truth as far as pharonic Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these old cookbooks were just basic pictorial instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to historians is a collection of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Progressing into The time of the romans around 25BC a roman called Apicius compiled a few scripts which described recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into starters, main course and dessert, a very modern way of dining. Aspicius also tells us how the early Romans made use of many spices and herbs, including some familiar names such as thyme, rue and parsley. Moving on, there were two interesting cookery books which were published in the fourteenth century - one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the indian food that we all know today, but instead accounts of the types of meals on the menues of the rich and powerful of that time. Later, in the 15th century, people returning from the crusades brought us many new foods and herbs from Arab countries, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices was responsible for a torrent in recipe publications, most of which are kept safe in private cookery archives. By the advent of the 1900s, cookery publications are increasing in popularity mostly as a result of more people being able to read, people having increased leisure time and having more money. Like it or not, the introduction of TV brings us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Betty Crocker's Pot Roast With Sour Cream Gra recipe.
