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German-Style Pot Roast with Sour Cream




Source of Recipe


Internet


List of Ingredients




1 teaspoon salt
1 medium onion; peeled, sliced
1 cup dry red wine
1/2 teaspoon salt
2 tablespoons all purpose flour
4 pounds top or bottom round of beef
1/4 teaspoon black pepper
1/2 cup sour cream

Sprinkle 1 teaspoon salt in a large skillet, set over medium-high heat and brown the roast well on all sides. Remove roast to slow cooker. Add the onion to the skillet and brown lightly, stirring often. Pour in the wine: scrape up pan juices and turn into the slow cooker with the salt and pepper. Cover, turn to Low and cook 10-12 hours.

Before Serving: Skim 2 tablespoons fat from the liquid in the cooker and heat in a medium skillet over low heat. Stir in the flour to make a smooth paste. Then add the cooking liquid all at once; stir continuously until the sauce is smooth and has thickened - about 5-7 minutes. Remove skillet from heat; stir in the sour cream. Serve sauce over the pot roast.


Recipe