Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        beef chuck -- arm roast or rump
                        -- roast, up to 5
   1                    celery stalk -- chopped
   1      small         onion -- sliced
   1                    garlic clove
     3/4  cup           sour cream -- mixed with
   3      tablespoons   flour -- and
                        salt and pepper
   1                    carrot -- chopped
     1/2  cup           dry white wine

Preparation:

Rub beef roast with garlic; season with salt and pepper. Put vegetables in bottom of CROCK-POT. Place roast on top of vegetables. Spread sour cream mixture over roast. Cover and cook on Low 10 to 12 hours. Excellent served with hot buttered noodles.