Name: Company Pot Roast
Ingredients: 3 tb Vegetable oil; 3/4 c Dry red wine; 2 Medium carrots; 3/4 c Dairy sour cream; 1 ts Ground pepper; 1/2 c Water; 2 tb Lemon juice; 4 lb Beef rolled rump roast*; 2 Cloves garlic,finely chopped; 2 Medium onions,thinly sliced; 1 1/2 ts Salt; 1/2 ts Dried thmye leaves; 2 tb Flour

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Meats	Dutch	Main dish, Red wine	10	Servings

INGREDIENTS

3	tb	Vegetable oil
3/4	c	Dry red wine
2		Medium carrots
3/4	c	Dairy sour cream
1	ts	Ground pepper
1/2	c	Water
2	tb	Lemon juice
4	lb	Beef rolled rump roast*
2		Cloves garlic,finely chopped
2		Medium onions,thinly sliced
1 1/2	ts	Salt
1/2	ts	Dried thmye leaves
2	tb	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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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