Title: Pot Roast with Sour Cream Sauce-German Style
Categories: Beef
Yield: 1 Servings
| 1 | ts | Salt |
| 1 | md | Onion, peeled, sliced |
| 1 | c | Dry red wine |
| 1/2 | ts | Salt |
| 2 | tb | All purpose flour |
| 4 | lb | Top or bottom round of beef |
| 1/4 | ts | Black pepper |
| 1/2 | c | Sour cream |
To Cook: Sprinkle 1 teas. salt in a large skillet, set over med. high heat
and brown the roast well on all sides. Remove roast to slow cooker. Add the
onion to the skillet and brown lightly, stirring often. Pour in the wine:
scrape up pan juices and turn into the slow cooker with the salt and
pepper. Cover, turn to Low and cook 10-12 hours. Before Serving: Skim 2
Tab.. fat from the liquid in the cooker and heat in a medium skillet over
low heat. Stir in the flour to make a smooth paste. Then add the cooking
liquid all at once; stir continuously until the sauce is smooth and has
thickened - about 5-7 min. Remove skillet from heat; stir in the sour
cream. Serve sauce over the pot roast.