Recipe - Betty Crockers Pot Roast With Sour Cream Gravy

2 tablespoon Flour
1 teaspoon Salt
One fourth teaspoon Pepper
2 One half pound Beef chuck pot roast
1 tablespoon Shortening
One fourth cup Water
1 tablespoon Vinegar
1 teaspoon Dill weed
5 small Potatoes, pared
5 Carrots, quartered
One half teaspoon Salt
1 pound Zucchini, quartered
One half teaspoon Salt
1 cup 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 One half tsp.
salt. Twenty minutes before end of cooking time, add zucchini; season with
One half 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 cups

Source: Betty Crocker Recipe Card Library

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip