Pot Roast Breckenridge

• 1 (3 lb.) bottom round beef roast
• 1/4 c. butter
• 3 carrots
• 4 stalks celery
• 1/2 c. onion, chopped
• 1 clove garlic
• 1/4 lb. mushrooms, chopped
• 1 (10 oz.) can consomme
• 1/2 c. dry red wine
• 2 tsp. salt
• 1/8 tsp. pepper
• 1/2 tsp. paprika
• 1 Tbsp. capers
• 1/4 c. flour
• 1 c. sour cream

1. Brown roast beef in butter in a large Dutch oven.
2. Add carrots, celery, onion and garlic to pan.
3. Cook until onion is limp.
4. Add mushrooms.
5. Combine 1/2 of the consomme with the wine, salt, pepper, paprika and capers.
6. Add to beef.
7. Cover and bake at 350u0b0 for two hours or until meat is tender.
8. Remove meat to warm platter. Puree vegetables and combine flour with remaining consomme.
9. Cook all to thicken.
10. Stir in sour cream.
11. Heat but do not boil. Serve over the meat.

beef roast, butter, carrots, stalks celery, onion, clove garlic, mushrooms, consomme, red wine, salt, pepper, paprika, capers, flour, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550841 (may not work)