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Pot Roast With Sour Cream Gravy

2 tb Flour
1 ts Salt
1/4 ts Pepper
2 1/2 lb Beef chuck pot roast
1 tb Shortening
1/4 c Water
1 tb Vinegar
1 ts Dill weed
5 sm Potatoes, pared
5 Carrots, quartered
1/2 ts Salt
1 lb Zucchini, quartered
1/2 ts Salt
1 c Dairy sour cream


Mix flour, 1 tsp. salt & 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 tsp. salt.

Twenty minutes before end of cooking time, add zucchini; season with 1/2 tsp. salt.

Serve with sour cream gravy. Sour Cream Gravy:

Place meat and vegetables on warm platter.

Pour drippings from pan into bowl, leaving brown particles in pan.

Sour Cream Gravy

Return 1 tsp. drippings to pan. Blend in 1 tb. flour. Cook over low heat, stirring until mixture is smooth and bubbly.

Remove from heat. Measure drippings and add water to measure 1 cup liquid. Stir in flour mixture. Heat to boiling, stirring constantly. Boil and stir one minute. Season with salt and pepper. Stir in one cup dairy sour cream and 1 tsp. dillweed; heat through. 2 cups