Pot Roast with Sour Cream Gravy

2 tablespoons all-purpose flour
1 teaspoon dill weed
1 teaspoon salt
5 small potatoes, pared
1/4 teaspoon pepper
5 carrots quartered
1 (2 1/2 pound) beef chuck pot-roast
1/2 teaspoon salt
1 pound zucchini, quartered
1 tablespoon shortening
1/4 cup water
1/2 teaspoon salt
1 tablespoon vinegar
Sour Cream Gravy

Mix flour, 1 teaspoon salt and the pepper; coat meat with the 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 the potatoes and carrots; season with 1/2 teaspoon salt. Twenty minutes before end of cooking time, add zucchini; season with 1/2 teaspoon salt. Serve with sour cream gravy.

Yields 4 to 6 servings.

Sour Cream Gravy: Place meat and vegetables on warm platter. Pour drippings from pan into a 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.

Yields 2 cups.

A tablespoon of red wine may be added to gravy if desired.