California Style Pot Roast

Ingredients

• 1 (4 pound) boneless beef rump pot roast
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1/2 pint commercial sour cream
• 1 tablespoon all-purpose flour
• 3/4 cup dry red wine (burgundy, claret, etc.)
• 1 medium onion, minced
• 6 carrots, pared, halved

Instructions

1. Sprinkle beef with salt, pepper.
2. In Dutch oven, brown beef well on all sides, about 15 to 20 minutes.
3. In bowl, combine sour cream, flour; pour over beef.
4. Add wine and onion.
5. Cover Dutch oven; simmer beef slowly for about 2 1/2 to 3 hours or until almost fork tender, turning occasionally or basting with liquid in Dutch oven.
6. Add carrots; cook for 30 minutes or until tender.