BETTY CROCKER'S POT ROAST WITH SOUR CREAM GRAVY

3 tbsp flour, divided use
1 tsp salt
1/4 tsp pepper
2 1/2 pound beef chuck pot roast
1 tbsp shortening
1/4 cup water
1 tbsp vinegar
1 tsp dill weed
5 small potatoes, pared
5 carrots, quartered
1/2 tsp salt
1 pound zucchini, quartered
1/2 tsp salt
1 cup dairy sour cream

Mix flour, 1 tsp. salt and pepper; coat meat with 2 tbsp. 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.

TO MAKE THE 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 tbsp. 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. dill weed; heat through. (Makes 2 cups)