Company Pot Roast

• 3 to 4 lb. beef rolled rump roast, bottom round or boneless chuck eye roast
• 3 Tbsp. vegetable oil
• 3/4 c. low-fat sour cream
• 3/4 c. dry red wine
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. dried thyme leaves
• 2 cloves garlic, finely chopped
• 2 carrots, cut crosswise into 1-inch pieces
• 2 onions, sliced into rings
• 1/2 c. water
• 2 Tbsp. flour
• 1 Tbsp. lemon juice

1. Heat oven to 325u0b0.
2. Trim fat.
3. Cook in oil in Dutch oven until brown; remove.
4. Mix remaining ingredients, except water, flour and lemon juice in Dutch oven.
5. Return beef to Dutch oven.
6. Cover and bake 3 hours and 30 minutes or until tender.
7. Remove to heated platter.
8. Skim fat from liquid.
9. Shake water and flour; gradually stir into liquid.
10. Heat to boiling, stirring constantly.
11. Boil and stir 1 minute.
12. Stir in lemon juice; cook 1 minute.
13. Slice beef thinly.
14. Serve with gravy.

beef rolled rump roast, vegetable oil, lowfat sour cream, red wine, salt, pepper, thyme, garlic, carrots, onions, water, flour, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=536142 (may not work)