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. 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