Pot Roast with Sour Cream Gravy
|Salad oil||2 Tablespoon|
|Bottom round beef roast||5 Pound|
|Onion||1 Medium, sliced|
|Dry red wine||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Sour cream||1⁄2 Cup (8 tbs)|
Heat oil in Dutch oven; brown meat on all sides.
Add onion, wine, and water.
Cover and simmer.genfly for 3-4 hours or until tender.
Remove meat and keep warm.
Drain off all but 1-1/2 cups liquid.
Stir flour into cold water until blended; slowly stir into liquid in pan.
Add salt and pepper.
Cook, stirring over low heat, until thickened.
Slowly blend in sour cream.
Serve gravy with sliced pot roast.