Company pot roast
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| ¾ | cup | Dry red wine |
| 2 | Medium carrots | |
| ¾ | cup | Dairy sour cream |
| 1 | teaspoon | Ground pepper |
| ½ | cup | Water |
| 2 | tablespoons | Lemon juice |
| 4 | pounds | Beef rolled rump roast* |
| 2 | Cloves garlic,finely chopped | |
| 2 | Medium onions,thinly sliced | |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Dried thmye leaves |
| 2 | tablespoons | Flour |
Directions
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 3½ 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.