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FRENCH POT ROAST 
3-4 lb. beef chuck (bottom round or boneless sirloin)
Salt & pepper
1 clove garlic
1 onion
3/4 c. claret or burgundy wine
1/2 c. water
3/4 c. sour cream, room temperature

1. In a large pot, simmer ingredients on very low heat for 2 1/2-3 hours.

2. When done, make a gravy in the pot. Take out the meat and vegetables. Skim off the fat (off top of liquid) and thicken gravy with 3 tablespoons flour, made into paste with cold water. When thickened, add 1 tablespoon lemon juice.

For a variation, can add any vegetable, i.e. potato or green pepper.

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