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