Pot Roast With Gravy

• 2 Tbsp. flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 1/2 lb. beef chuck pot roast
• 1 Tbsp. shortening
• 1/4 c. water
• 1 Tbsp. vinegar
• 1 tsp. dill weed
• 5 small potatoes, pared
• 5 quartered carrots
• 1/2 tsp. salt
• 1 lb. zucchini, quartered
• 1/2 tsp. salt
• sour cream

1. Mix flour, 1 teaspoon salt and the pepper; coat meat with flour mixture.
2. Melt shortening in large skillet or Dutch oven; brown meat.
3. Add water and vinegar.
4. 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.
5. Twenty minutes before end of cooking time, add zucchini; season with 1/2 teaspoon salt.
6. Serve with gravy.
7. Makes 4 to 6 servings.

flour, salt, pepper, beef chuck, shortening, water, vinegar, dill weed, potatoes, carrots, salt, zucchini, salt, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=973532 (may not work)