Pot Roast with Sour Cream Gravy

• 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. Mix flour, 1 teaspoon salt and 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.
5. Cover tightly and simmer about 3 hours or until meat is tender.
6. One hour before end of cooking time, add potatoes and carrots; season with 1/2 teaspoon salt.
7. Twenty minutes before end of cooking time, add zucchini; season with 1/2 teaspoon salt.
8. Serve with sour cream gravy.
9. Sour Cream Gravy: Place meat and vegetables on warm platter.
10. Pour drippings from pan into bowl, leaving brown particles in pan.
11. Return 1 teaspoon drippings to pan.
12. Blend in 1 tb.
13. flour.
14. Cook over low heat, stirring until mixture is smooth and bubbly.
15. Remove from heat.
16. Measure drippings and add water to measure 1 cup liquid.
17. Stir in flour mixture.
18. Heat to boiling, stirring constantly.
19. Boil and stir one minute.
20. Season with salt and pepper.
21. Stir in one cup dairy sour cream and 1 teaspoon dillweed; heat through.
22. 2 cups

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-sour-cream-gravy-5197 (may not work)