Title: Great gravy pot roast
 Categories: Beef, Meats
      Yield: 4 Servings
 
  3 1/2 lb BEEF CHUCK OR SIRLION ROAST
      2 tb CORN OIL
      1 ts SALT
      1 ea PEPPER
  1 1/2 ts GARLIC POWDER
      1 ea LARGE CARROT, SLICED THIN
      1 ea MEDIUM ONION, CHOPPED
    3/4 c  BURGANDY WINE
    3/4 c  SOUR CREAM, LITE, ROOM TEMP
    1/2 c  WATER
      3 tb FLOUR
      1 tb LEMON JUICE
 
  RUB MEAT WITH SALT AND PEPPER. HEAT OIL  IN DUTCH OVEN, OVER MEDIUM
  HEAT. BROWN ROAST ON ALL SIDES. ADD GARLIC, ONION, AND CARROTS. COOK
  UNTIL ONION IS BROWNED. DRAIN GREASE FROM PAN. LOWER HEAT AND ADD
  WINE AND SOUR CREAM. COVER TIGHTLY AND SIMMER OVER VERY LOW HEAT FOR
  2 TO 3 HOURS OR UNTIL MEAT IS TENDER.