Beef Pot Roast with Sour Cream Gravy - serves 6

2 tbsp flour
1 tsp salt
1/4 tsp pepper
3 pounds beef pot roast
1 tbsp shortening
1/4 cup water
1 tbsp vinegar
1 tsp dill weed
6 potatoes, peeled and quartered
6 carrots, quartered
1/2 tsp salt
1 pound zucchini squash, quartered
1/2 tsp salt

Sour Cream Gravy:
1 cup beef broth from roast
1 cup fat-free sour cream
1 tbsp flour
1 tsp dill weed

Mix flour, 1 tsp of salt and the pepper. Rub meat with the flour mixture. Brown well in hot shortening in a large heavy skillet or Dutch oven.
Add water and vinegar. Sprinkle 1/2 tsp dill weed over the meat; turn meat and sprinkle with the remaining 1/2 tsp of dill weed.
Cover and simmer 1 1/2 to 2 hours. Add potatoes and carrots; sprinkle with 1/2 tsp of salt. Cover and simmer 40 minutes. Add zucchini; sprinkle with 1/4 tsp of salt. Cover and simmer 20 minutes; or until vegetables are tender. Remove meat and vegetable to a platter and keep warm.
Gravy:
Measure meat broth 1 cup. Mix 1 cup sour cream, 1 tbsp of flour and 1 tsp of dill weed in the skillet or Dutch oven; gradually stir in the meat broth. Heat just to boiling, stirring constantly.