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  Company Pot Roast
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 210
Ingredients:
3 tbsp Vegetable oil
3/4 cup Dry red wine
2 Medium carrots
3/4 cup Dairy sour cream
1 tsp Ground pepper
1/2 cup Water
2 tbsp Lemon juice
4 lb Beef rolled rump roast*
2 Cloves garlic,finely chopped
2 Medium onions,thinly sliced
1 1/2 tsp Salt
1/2 tsp Dried thmye leaves
2 tbsp Flour
Instructions:
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 3 1/2 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.
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