Betty Crocker's Pot Roast With Sour Cream Gravy

Ingredients

16 gr flour
5 gr salt
1 gr pepper
1,100 gr beef chuck pot roast
12 gr shortening
60 ml water
16 ml vinegar
2 gr dill weed
5 potatoes
5 carrots
250 gr zucchini
240 ml dairy sour cream
3 gr salt
2 ml sal serve with sour cream gravy

Instructions

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