Pot Roast with Sour Cream Gravy

2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2 1/2 lb. beef chuck pot roast
1 tbsp. shortening
1/4 cup water
1 tbsp. vinegar
1 tsp. dill weed
5 small potatoes, peeled
5 carrots, quartered
1/2 tsp. salt
1 lb. zucchini, quartered
1/2 tsp. salt
Sour Cream Gravy (below)

Sour Cream Gravy:
1 tbsp. flour
salt and pepper
1 cup sour cream
1 tsp. dill weed
4 to 6 servings, 2 cups gravy
Mix flour, 1 tsp. 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 tsp. salt.
20 minutes before end of cooking time, add zucchini; season with 1/2 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 tbsp. drippings to pan.
Blend in 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 1 minute.
Season with salt and pepper.
Stir in sour cream and dill weed; heat through.