Title: Great Gravy Pot Roast
Categories: Beef Meat
Yield: 4 Servings
| 3 1/2 | lb | BEEF CHUCK OR SIRLION ROAST |
| 2 | tb | CORN OIL |
| 1 | ts | SALT |
| 1 | | PEPPER |
| 1 1/2 | ts | GARLIC POWDER |
| 1 | | LARGE CARROT, SLICED THIN |
| 1 | | MEDIUM ONION, CHOPPED |
| 3/4 | c | BURGANDY WINE |
| 3/4 | c | SOUR CREAM, LITE, ROOM TEMP |
| 1/2 | c | WATER |
| 3 | tb | FLOUR |
| 1 | tb | LEMON JUICE |
RUB MEAT WITH SALT AND PEPPER. HEAT OIL IN DUTCH OVEN, OVER MEDIUM HEAT.
BROWN ROAST ON ALL SIDES. ADD GARLIC, ONION, AND CARROTS. COOK UNTIL ONION
IS BROWNED. DRAIN GREASE FROM PAN. LOWER HEAT AND ADD WINE AND SOUR CREAM.
COVER TIGHTLY AND SIMMER OVER VERY LOW HEAT FOR 2 TO 3 HOURS OR UNTIL MEAT
IS TENDER.