California-Style Pot Roast
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INGREDIENTS 5 pounds boned rump pot roast
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons melted shortening
1 cup commercial sour cream
1 tablespoon flour
3/4 cup red wine
1 onion, chopped
6 carrotsSprinkle beef with salt and pepper. Melt shortening in Dutch oven. Brown meat on all sides. Combine the sour cream and flour; pour over the beef. Add the wine and onion.
Cook, covered, over low heat until tender, about 3 hours. Add carrots; continue cooking 30 minutes longer or until the meat and carrots are both tender.
Arrange meat on serving platter; surround with cooked vegetables.
Makes 8 servings