Beef pot roast

6 servings

Ingredients

QuantityIngredient
4To 5 pound beet chuck, arm
Roast or rump roast
1Celery stalk, chopped
1smallOnion, sliced
1Garlic clove
¾cupSour cream mixed with
3tablespoonsFlour and 1/2 cup
Dry white wine
Salt and pepper
1Carrot, 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