Pot Roast

• 2 tablespoons flour, all-purpose
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 1/2 pounds beef chuck roast
• 1 tablespoon vegetable shortening
• 1/4 cup water
• 1 tablespoon vinegar
• 1 teaspoon dill weed
• 5 small potatoes pared
• 5 each carrots quartered
• 1/2 teaspoon salt
• 1 pound zucchini quartered
• 1/2 teaspoon salt
• 1 cup sour cream dairy

1. Melt shortening in large skillet or Dutch oven; brown meat.
2. Add water and vinegar.
3. Sprinkle dill weed over meat.
4. Cover tightly and simmer about 3 hours or until meat is tender.
5. One hour before end of cooking time, add potatoes and carrots; season with 1/2 teaspoon salt.
6. Twenty minutes before end of cooking time, add zucchini; season with 1/2 teaspoon salt.
7. Serve with sour cream gravy.

flour, salt, black pepper, chuck roast, vegetable shortening, water, vinegar, dill weed, potatoes, carrots, salt, zucchini, salt, sour cream dairy

Taken from recipeland.com/recipe/v/pot-roast-45679 (may not work)