Pot Roast W/ Creamy Red Wine Sauce

• 4 lbs pot roast (trimmed of excess fat)
• 1 white onion, large and chopped
• 2 (4 ounce) cans button mushrooms, cut in half
• 2 (14 1/2 ounce) cans Contadina diced tomatoes, marinara style
• 14 cup water
• 1 cup red wine
• 1 tablespoon Italian spices
• 1 teaspoon ground sage
• 1 teaspoon ground thyme
• 1 teaspoon basil
• 1 teaspoon pepper
• 1 teaspoon salt
• 3 packets herb-ox beef bouillon
• 3 tablespoons olive oil (for frying)
• 1 cup sour cream
• 14 cup flour, for thickening

1. In a large pot, heat oil over medium heat, brown roast on all sides.
2. remove from pan, and add onion and mushrooms.
3. Saute 5 minutes.
4. While sauteing vegetables, in a large bowl combine tomatoes, wine, water, bouillon, and all seasonings.
5. Dump the sauteed vegetables into the tomato mixture.
6. Put the roast back into the pan, and dump the tomato mixture on top of it.
7. cover and turn heat down to medium low.
8. Flip roast over after 45 minutes.
9. Cook an additional 45 minutes then turn the heat up to medium, so it starts bubbling steadily.
10. Cook for 10 more minutes, then remove the roast.
11. Stir in the sour cream, and beat until smooth.
12. gradually add flour or cornstarch until it thickens.
13. Serve over egg noodles with the roast, and enjoy.

white onion, button mushrooms, tomatoes, water, red wine, italian spices, ground sage, ground thyme, basil, pepper, salt, packets, olive oil, sour cream, flour

Taken from www.food.com/recipe/pot-roast-w-creamy-red-wine-sauce-97945 (may not work)