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 sm. potatoes, pared
5 carrots, quartered
1/2 tsp. salt
1 lb. zucchini, quartered
1/2 tsp. salt

Mix flour, 1 teaspoon salt and the pepper. Coat meat with flour mixture. Melt shortening in dutch oven. Brown meat. Add water and vinegar, sprinkle dill weed on meat. Cover and simmer for 3 hours total or until tender. 1 hour before end of cooking time add potatoes and carrots and season with 1/2 teaspoon salt. 20 minutes before end of cooking time add zucchini and season with 1/2 teaspoon salt. Serve with sour cream gravy.

Place meat and vegetable 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 (if needed). Stir in flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season with salt and pepper. Stir in 1 cup sour cream and 1 teaspoon dill weed; heat through.