Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Flour |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 2½ pounds | Beef chuck pot roast |
| 1 tablespoon | Shortening |
| ¼ cup | Water |
| 1 tablespoon | Vinegar |
| 1 teaspoon | Dill weed |
| 5 smalls | Potatoes, pared |
| 5 | Carrots, quartered |
| ½ teaspoon | Salt |
| 1 pounds | Zucchini, quartered |
| ½ teaspoon | Salt |
| 1 cup | 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 ½ tsp. salt. Twenty minutes before end of cooking time, add zucchini; season with ½ 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