Ingredients
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

Sour Cream Dill Gravy Ingredients
1 tablespoon flour
water
salt
pepper
1 cup sour cream
1 teaspoon dill weed

Directions
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.

Sour Cream Dill 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.