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Ingredientes
- 4 lb Beef chuck arm pot roast boneless
- 2 Tbsp. Veg. oil
- Â Â Salt
- Â Â Pepper
- 1/2 c. Water
- 1 Tbsp. Dill sead
- 2 med Onion, sliced thick
- 1/4 c. Flour, for gravy
- 1/2 c. Dairy lowfat sour cream
Direcciones
- 1. In a Dutch oven, or possibly 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 in 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 hrs, or possibly till done. (Or possibly cook in a 325F oven for same amount of time.)
- 4. When done, remove meat and onion to a platter and keep hot.
- 5. For 2 c. of gravy, pour liquid from pan into a 2-c. measuring c.. Let stand for 1 minute to allow fat to come to top. Throw away all but 4 Tbsp. (or possibly less)
- of fat. Add in sufficient water (or possibly other liquid) to measure 1 1/2 c. of liquid. Return to pan.
- 6. In same c., measure 1/2 c. cool water and blend in flour. Add in mix slowly to liquid in pan. Bring to a boil, stirring constantly, and cook till thickened, about 3 min.
- 7. Remove pan from heat. Add in lowfat 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 warm sufficient when ready to serve, place pan over very low heat, but don't boil, or possibly gravy may curdle. (Note: The flavor of the gravy is not affected should curdling occur.)
- 8. Slice meat, and serve gravy separately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 8 servings | |
| Calories 587 | |
| Calories from Fat 350 | 60% |
| Total Fat 38.91g | 49% |
| Saturated Fat 14.77g | 59% |
| Trans Fat 0.09g | |
| Cholesterol 169mg | 56% |
| Sodium 93mg | 4% |
| Potassium 454mg | 13% |
| Total Carbs 5.71g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.56g | 1% |
| Protein 50.2g | 80% |
