Try this Betty Crockers Pot Roast with Sour Cream Gravy recipe, or contribute your own.
Suggest a better descriptionMix 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 Source: Betty Crocker Recipe Card Library File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Serving Size: 1 Serving (597g) | ||
Recipe Makes: 5 | ||
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Calories: 826 | ||
Calories from Fat: 449 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.9g | 66 % | |
Saturated Fat 21.2g | 106 % | |
Monounsaturated Fat 20g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 168.6mg | 52 % | |
Sodium 230.9mg | 8 % | |
Potassium 1888.5mg | 50 % | |
Total Carbohydrate 44g | 13 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 36.8g | ||
Protein 50.1g | 72 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 826
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