Great gravy pot roast

4 servings

Ingredients

Quantity Ingredient
3½ pounds BEEF CHUCK OR SIRLION ROAST
2 tablespoons CORN OIL
1 teaspoon SALT
1 each PEPPER
1½ teaspoon GARLIC POWDER
1 each LARGE CARROT, SLICED THIN
1 each MEDIUM ONION, CHOPPED
¾ cup BURGANDY WINE
¾ cup SOUR CREAM, LITE, ROOM TEMP
½ cup WATER
3 tablespoons FLOUR
1 tablespoon LEMON JUICE

Directions

RUB MEAT WITH SALT AND PEPPER. HEAT OIL IN DUTCH OVEN, OVER MEDIUM HEAT.

BROWN ROAST ON ALL SIDES. ADD GARLIC, ONION, AND CARROTS. COOK UNTIL ONION IS BROWNED. DRAIN GREASE FROM PAN. LOWER HEAT AND ADD WINE AND SOUR CREAM. COVER TIGHTLY AND SIMMER OVER VERY LOW HEAT FOR 2 TO 3 HOURS OR UNTIL MEAT IS TENDER.

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