Yield: 6 servings
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2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 pound beef chuck pot roast
1 tablespoon shortening
1/4 cup water
1 tablespoon vinegar
1 teaspoon dill weed
5 small potatoes, pared
5 carrots, quartered
1/2 teaspoon salt
1 pound zucchini, quartered
1/2 teaspoon salt

Mix flour, 1 teaspoon salt and the pepper; coat meat with flour mixture.
Melt shortening in a 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 teaspoon salt.
Twenty minutes before the end of cooking time, add zucchini; season with 1/2 teaspoon 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.
Return 1 tablespoon drippings to pan.
Blend in 1 tablespoon 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 1 minute.
Season with salt and pepper.
Stir in 1 cup dairy sour cream and 1 teaspoon dill will; heat through.
Makes 2 cups

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