2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2 1/2 lb. beef chuck pot roast
1 tbsp. shortening
1/4 c. water
1 tbsp. vinegar
1 tsp. dill weed
5 potatoes, pared
5 carrots, quartered
1 lb. zucchini, quartered
1/2 tsp. salt

Mix flour, 1 teaspoon salt and the 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 teaspoon salt. Twenty minutes before end of cooking time add zucchini; season with 1/2 teaspoon salt. Serve with Sour Cream Gravy. 4-6 servings.

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 weed; heat through. 2 cups.