| 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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