4 lb. boned beef rump pot roast
2 tsp. salt
1/4 tsp. pepper
1/2 pt. commercial sour cream
1 tbsp. flour
3/4 c. dry red wine (burgundy, claret, etc.)
1 med. onion, minced
6 carrots, pared, halved

Sprinkle beef with salt, pepper. In Dutch oven, brown beef well on all sides, about 15 to 20 minutes. In bowl, combine sour cream, flour; pour over beef. Add wine and onion.

Cover Dutch oven; simmer beef slowly about 2 1/2 to 3 hours or until almost fork tender, turning occasionally or basting with liquid in Dutch oven. Then add carrots; cook 30 minutes or until tender.