Great gravy pot roast
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | BEEF CHUCK OR SIRLION ROAST |
| 2 | tablespoons | CORN OIL |
| 1 | teaspoon | SALT |
| 1 | each | PEPPER |
| 1½ | teaspoon | GARLIC POWDER |
| 1 | each | LARGE CARROT, SLICED THIN |
| 1 | each | MEDIUM ONION, CHOPPED |
| ¾ | cup | BURGANDY WINE |
| ¾ | cup | SOUR CREAM, LITE, ROOM TEMP |
| ½ | cup | WATER |
| 3 | tablespoons | FLOUR |
| 1 | tablespoon | LEMON JUICE |
Directions
RUB MEAT WITH SALT AND PEPPER. HEAT OIL IN DUTCH OVEN, OVER MEDIUM HEAT.
BROWN ROAST ON ALL SIDES. ADD GARLIC, ONION, AND CARROTS. COOK UNTIL ONION IS BROWNED. DRAIN GREASE FROM PAN. LOWER HEAT AND ADD WINE AND SOUR CREAM. COVER TIGHTLY AND SIMMER OVER VERY LOW HEAT FOR 2 TO 3 HOURS OR UNTIL MEAT IS TENDER.