Pot Roast with Dilled Sour Cream Gravy

1 (3 pound) chuck or pot roast
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1/4 cup water
1 tablespoon vinegar
1 teaspoon dill weed
5 or 6 small potatoes
5 or 6 carrots
1/2 teaspoon salt
1 large onion
1 tablespoon flour
1 cup sour cream
1 teaspoon dill seed

Coat roast with flour, salt and pepper. Brown in oil in skillet. Put roast in crockpot, then add water and vinegar. Sprinkle dill weed over meat, then add potatoes, carrots, onion and 1/2 teaspoon salt. Cook on LOW for 10 to 12 hours or on HIGH for 6 hours.

To make gravy, pour off 3 tablespoons drippings, add flour and heat. Measure rest of drippings, add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly. Add 1 cup sour cream and dill seed. Heat to boiling.