Recipe for Company Pot Roast 
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Yield:
10 Servings
Ingredients:
Amount Ingredient
3 tbl Vegetable oil
3/4 cup Dry red wine
2 med carrots
3/4 cup Dairy sour cream
1 tsp Ground pepper
1/2 cup Water
2 tbl Lemon juice
4 lb Beef rolled rump roast*
2 x Cloves garlic,finely chopped
2 med onions,thinly sliced
1/2 tsp Salt
1/2 tsp Dried thmye leaves
Instructions:
Instructions: Heat oven to 325. Heat oil in Dutch oven. Brown roast in hot oil; remove roast. Mix wine, garlic, carrots, onions, sour cream, salt, pepper and thyme in Dutch oven.

Return roast to Dutch oven. Cover and bake until roast in tender, about 3 1/2 hours, turning 2 or 3 times during baking. Remove roast and vegetables to heated platter; keep warm while preparing gravy.

Skim fat off liquid. Shake water and flour in covered jar. Stir flour mixture slowly into liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lemon juice; cook 1 minute. Slice roast thinly; serve with gravy.

*NOTE: Beef bottom round or boneless chuck eye roast can be substituted for the rolled rump roast.

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