Pot Roast With Gravy - cooking recipe

Ingredients

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

Preparation

Mix flour, 1 teaspoon salt and the 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 teaspoon salt.
Twenty minutes before end of cooking time, add zucchini; season with 1/2 teaspoon salt.
Serve with gravy.
Makes 4 to 6 servings.