COMMERCIAL COOKING EQUIPMENT

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
Sour cream gravy

Mix flour, 1 tsp salt and the 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 esp salt. Twenty minutes before end of cooking time, add zucchini' season with 1/2 tsp salt. Serve.

Sour Cream Gravy
Place meat and vegetables on warm platter. Pour drippings from pan into bowl, leaving brown particles in pan. Return 1 tbsp drippings to pan. Blend in 1 tbsp flour. Cook over low heat stirring until mixture is smooth and bubbly. Remove. Measure drippings and add water to measure 1 cup liquid. Stir in flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season with salt and pepper. Add in 1 cup dairy sourcream and 1 tbsp dill weed; heat through.

Dinner tonight - 4 Hour Pot Roast!

I can't remember the last time I had this, but it was a favorite of mine growing up!

Step Four: Secure foil around the roast, but not too tight so as to leave some room for the boiling soup. Place in a 9 x 13 to catch anything that might leak out and so you can pull it in and out of the oven. Cook for 4 hours.

Come back later for more!

I usually serve this with No Yolks egg noodles and a veggie. The mixture makes a nice gravy to put on the noodles and the meat just about falls apart when its done!

Man the smell of this for the next four hours is going to be a killer!!!!