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Ingredientes
- 2 tbsp. flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 pound beef chuck pot roast
- 1 tbsp. shortening
- 1/4 c. water
- 1 tbsp. vinegar
- 1 teaspoon dill weed
- 5 sm. potatoes, pared
- 5 carrots, quartered
- 1/2 teaspoon salt
- 1 pound zucchini, quartered
- 1/2 teaspoon salt
Direcciones
- Mix flour, 1 tsp. salt and the pepper. Coat meat with flour mix. Heat shortening in dutch oven. Brown meat. Add in water and vinegar, sprinkle dill weed on meat. Cover and simmer for 3 hrs total or possibly till tender. 1 hour before end of cooking time add in potatoes and carrots and season with 1/2 tsp. salt. 20 min before end of cooking time add in zucchini and season with 1/2 tsp. salt. Serve with lowfat sour cream gravy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 12 servings | |
| Calories 281 | |
| Calories from Fat 134 | 48% |
| Total Fat 14.84g | 19% |
| Saturated Fat 5.64g | 23% |
| Trans Fat 0.36g | |
| Cholesterol 67mg | 22% |
| Sodium 444mg | 19% |
| Potassium 560mg | 16% |
| Total Carbs 13.73g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.12g | 1% |
| Protein 22.38g | 36% |
