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
We are able to follow the history of written recipes far back into the far past, certainly as far back into recorded history as the early Egyptians, and maybe further still. Interesting though that maybe, these, ancient records were just very basic pictorial instructions for preparing meals.
The truth of the matter is, the oldest recipe found, according to experts in ancient history are some stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Later on, in The time of the roman empire around 25BC a roman called Apicius created some documents detailing recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Romans made use of many spices, including some familiar names for example thyme, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from the East, including rosemary and coriander. The introduction of these new herbs and spices prompted a surge in books on cooking, the majority of which are now in academic collections. The arrival of television gave us TV cooks and the accompanying recipe books. Which pretty much brings us up to date 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 web site. |
We hope you enjoy this Betty Crocker's Pot Roast With Sour Cream Gra recipe.
