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Recipe Name: Crock Pot Roast With Sour Cream Gravy Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
3 Pound(s) Chuck or pot roast
2 Tablespoon(s) Flour
1 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
1 Tablespoon(s) Oil
1/4 Cup(s) Water
1 Tablespoon(s) Vinegar
1 Teaspoon(s) Dill weed
5 Potatoes, up to 6
5 Carrots, up to 6
1 Onion
1 Cup(s) Sour cream
1 Teaspoon(s) Dill seed
Directions:
Coat roast with flour, salt and pepper. Brown in oil in skillet. Put
roast in crock pot, add water and vinegar. Sprinkle dill weed over
meat, then add potatoes, carrots, onion and 1/2 teaspoon salt. Cook on
low for 10-12 hours or high for 6 hours. To make gravy, pour off 3
tablespoons drippings, add flour and heat. Measure rest of drippings,
add water to make 1 cup. Add to flour mixture and heat for 1 minute,
stirring constantly. Add 1 cup sour cream and dill seed. Heat to
boiling. Posted to recipelu-digest Volume 01 Number 393 by James and
Susan Kirkland <kirkland@gj.net> on Dec 21, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5547
Calories From Fat: 3511
Total Fat: 390.6g
Cholesterol: 1072.2mg
Sodium: 4789.9mg
Potassium: 9445.7mg
Carbohydrates: 227.8g
Fiber: 33.9g
Sugar: 38.8g
Protein: 271.9g


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