Recipe - Company Pot Roast

3 tablespoon Vegetable oil
Three fourths cup Dry red wine
2 Medium carrots
Three fourths cup Dairy sour cream
1 teaspoon Ground pepper
One half cup Water
2 tablespoon Lemon juice
4 pound Beef rolled rump roast*
2 Cloves garlic,finely chopped
2 Medium onions,thinly cut or sliced up
1 One half teaspoon Salt
One half teaspoon Dried thmye leaves
2 tablespoon Flour

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 3
One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini