Beef Pot Roast |
Course : Pot Roast
Serves: 4 - 6 |
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Ingredients:
4 pounds beef chuck -- arm roast or rump roast |
1 medium celery stalk -- chopped |
1 small onion -- sliced |
1 clove garlic |
3/4 cup sour cream -- mixed with |
3 tablespoons flour -- and |
1 teaspoon salt and pepper |
1 medium carrot -- chopped |
1/2 cup dry white wine |
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Preparation / Directions:
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.
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