Beef pot roast
6 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | To 5 pound beet chuck, arm | |
Roast or rump roast | ||
1 | Celery stalk, chopped | |
1 | small | Onion, sliced |
1 | Garlic clove | |
¾ | cup | Sour cream mixed with |
3 | tablespoons | Flour and 1/2 cup |
Dry white wine | ||
Salt and pepper | ||
1 | Carrot, chopped |
Directions
Rub beef roast with garlic; season with salt and pepper. Put vegetables in bottom of CROCK-POT. Place roast on top of vegetables.
Spread sour cream mixture over roast. Cover and cook on Low 10 to 12 hours. Excellent served with hot buttered noodles. From Rival Crock-pot cook book, date unknown From:Crock.zip