*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Meats                            Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Flour
    1       t            Salt
      1/4   ts           Pepper
    2 1/2   lb           Beef chuck pot roast
    1       tb           Shortening
      1/4   c            Water
    1       tb           Vinegar
    1       t            Dill weed
    5       sm           Potatoes, pared
    5                    Carrots, quartered
      1/2   ts           Salt
    1       lb           Zucchini, quartered
      1/2   ts           Salt
    1       c            Dairy sour cream
   Mix flour, 1 tsp. salt & 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 tsp. salt. Twenty minutes before end of cooking
   time, add zucchini; season with 1/2 tsp. salt. Serve
   with sour cream gravy. Sour Cream Gravy:
   Place meat and vegetables on warm platter. Pour
   drippings from pan into bowl, leaving brown particles
   in pan. Return 1 tsp. drippings to pan. Blend in 1 tb.
   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 one
   minute. Season with salt and pepper. Stir in one cup
   dairy sour cream and 1 tsp. dillweed; heat through. 2
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