Beef pot roast

Yield: 6 servings

Measure 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

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

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