Pot Roast With Dill Gravy

* Exported from MasterCook *

POT ROAST WITH DILL GRAVY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-From the Kitchen of
-Lawrence & Cindy Kellie
4 lb Beef chuck arm pot roast
-boneless
2 tb Cooking oil
Salt
Pepper
1/2 c Water
1 tb Dill sead
2 md Onion -- sliced thick
1/4 c Flour -- for gravy
1/2 c Dairy sour cream

1. In a Dutch oven, or large pan with a tight-fitting
cover, brown meat in fat. Season with salt and pepper
and remove from pan. Pour off fat drippings. Add
water. 2. Return meat to pan and sprinkle with dill
seed. Place onion slices on top. 3. Cover and simmer
for 2 1/2 to 3 hours, or until done. (Or cook in a
325F oven for same amount of time.) 4. When done,
remove meat and onion to a platter and keep warm. 5.
For 2 cups of gravy, pour liquid from pan into a 2-cup
measuring cup. Let stand for 1 minute to allow fat to
come to top. Discard all but 4 Tablespoons (or less)
of fat. Add enough water (or other liquid) to measure
1 1/2 cups of liquid. Return to pan. 6. In same cup,
measure 1/2 cup cold water and blend in flour. Add
mixture slowly to liquid in pan. Bring to a boil,
stirring constantly, and cook until thickened, about 3
minutes. 7. Remove pan from heat. Add sour cream, a
small amount at a time, and mix well. Taste gravy and
correct seasoning, if necessary, with salt and pepper.
If gravy is not hot enough when ready to serve, place
pan over very low heat, but do not boil, or gravy may
curdle. (Note: The flavor of the gravy is not affected
should curdling occur.) 8. Slice meat, and serve gravy
separately.

From the book given to me by Cookie.Lady:
The More-Beef-for-your-Money Cookbook
Mary Dunham
Peter H. Wyden, New York, 1974 Happy Charring
(((((THE.LaRK)))))



- - - - - - - - - - - - - - - - - -