3 tb Vegetable oil
3/4 c Dry red wine
2 Medium carrots
3/4 c Dairy sour cream
1 ts Ground pepper
1/2 c Water
2 tb Lemon juice
4 lb Beef rolled rump roast*
2 Cloves garlic,finely chopped
2 Medium onions,thinly sliced
1 1/2 ts Salt
1/2 ts Dried thmye leaves
2 tb Flour
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.