Company Pot Roast
Yield
10 servingsPrep
40 minCook
210 minReady
250 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons | vegetable oil |
|
| ¾ | cup |
red wine
dry |
*
|
| 2 | medium | carrots |
|
| ¾ | cup |
sour cream
dairy |
|
| 1 | teaspoon |
black pepper
ground |
|
| ½ | cup | water |
|
| 2 | tablespoons | lemon juice |
|
| 4 | pounds | beef roast, rump |
|
| 2 | each |
garlic cloves
finely chopped |
|
| 2 | medium |
onions
thinly sliced |
|
| 1 ½ | teaspoons | salt |
|
| ½ | teaspoon |
thyme
dried |
*
|
| 2 | tablespoons | all-purpose flour |
|
Trans-fat Free, Low Carb
Directions
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 3½ 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.
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