Pot Roast with Sour Cream Gravy
beef chuck pot roast
1Mix flour, 1 teaspoon salt and pepper; coat meat with flour mixture.
2Melt shortening in large skillet or dutch oven; brown meat.
3Add water and vinegar. Sprinkle dill weed over meat.
4Cover tightly and simmer about 3 hours or until meat is tender.
5One hour before end of cooking time, add potatoes and carrots; season with 1/2 teaspoon salt.
6Twenty minutes before end of cooking time, add zucchini; season with 1/2 teaspoon salt.
7Serve with sour cream gravy.
8Sour Cream Gravy: Place meat and vegetables on warm platter.
9Pour drippings from pan into bowl, leaving brown particles in pan.
10Return 1 teaspoon drippings to pan. Blend in 1 tablespoon flour.
11Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
12Measure drippings and add water to measure 1 cup liquid.
13Stir in flour mixture. Heat to boiling, stirring constantly.
14Boil and stir one minute. Season with salt and pepper.
15Stir in one cup dairy sour cream and 1 teaspoon dill weed; heat through.