Company pot roast

10 servings

Ingredients

Quantity Ingredient
3 tablespoons Vegetable oil
¾ cup Dry red wine
2 Medium carrots
¾ cup Dairy sour cream
1 teaspoon Ground pepper
½ cup Water
2 tablespoons Lemon juice
4 pounds Beef rolled rump roast*
2 Cloves garlic,finely chopped
2 Medium onions,thinly sliced
1½ teaspoon Salt
½ teaspoon Dried thmye leaves
2 tablespoons Flour

Directions

Heat oven to 325'. Heat oil in Dutch oven. Brown roast in hot oil; remove roast. Mix wine, garlic, carrots, onions, sour cream, salt, pepper and thyme in Dutch oven. Return roast to Dutch oven. Cover and bake until roast in tender, about 3½ hours, turning 2 or 3 times during baking. Remove roast and vegetables to heated platter; keep warm while preparing gravy. Skim fat off liquid. Shake water and flour in covered jar. Stir flour mixture slowly into liquid. Heat to boiling, stirring constantly.

Boil and stir 1 minute. Stir in lemon juice; cook 1 minute. Slice roast thinly; serve with gravy. *NOTE: Beef bottom round or boneless chuck eye roast can be substituted for the rolled rump roast.

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