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Roast with sour cream and dill gravy
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I've always wanted to cook with dill because I love it's flavor. I was a bit skeptical though when I first found this recipe. I just wasn't sure how dill would taste on a roast. The original recipe called for a pot roast but I had a pork roast in the house and decided to give it a try. I was not dissappointed and still have not tried it with a pot roast. This gravy is absolutely the best I've ever tasted.

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
1 cup sour cream
1 teaspoon dill weed

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.

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