Pot-Roast

2 tbsp.		Flour
1 tsp.		Salt
¼ tsp.		Pepper
2 ½ lb.		Beef Chuck Pot Roast
1 tbsp.		Shortening
¼ Cup		Water
1 tbsp.		Vinegar
1 tsp.		Dill Wedd
5		Small Potatoes, peeled
5 		Carrots, quartered
½ tsp. 		Salt
1 lb.		Zucchini, quartered
½ tsp.		Salt

Mix flour, 1 tsp. salt and pepper, then coat flour 
with mixture. Melt shortening in a 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. At 2 hours, add potatoes and carrots; 
season with ½ tsp. salt. Twenty minutes before the
end of cooking time, add zucchini; seasoning with 
½ tsp. salt.