MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: COMPANY POT ROAST
  Categories: Main dish, Red wine
       Yield: 10 servings
  
       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
  
   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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