Post by chief_cook2 on Dec 28, 2002 22:56:41 GMT -6
1 t Salt
1 md Onion, peeled, sliced
1 c Dry red wine
1/2 ts Salt
2 tb All purpose flour
4 lb Top or bottom
-round of beef
1/4 ts Black pepper
1/2 c Sour cream
To Cook: Sprinkle 1 teas. salt in a large skillet, set
over med. 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 Tab.. 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 min. Remove skillet from heat;
stir in the sour cream. Serve sauce over the pot roast.