1 pkg. brown gravy mix
2/3 c. water
1/2 c. dry red wine
1/4 c. red wine vinegar
1/8 tsp. ground cloves
1 (3 to 4 lb.) pot roast
4 carrots, quartered
1 onion, quartered
1/4 to 1/2 c. sour cream
1/4 c. ginger snap cookie crumbs

Combine gravy mix, water, wine, vinegar and cloves and stir to blend well. Pour over pot roast and cook at 350 degree oven for 2 hours. Add carrots and onions and cook 1 hour longer. Remove pot from oven and set meat aside on warm platter. Stir sour cream and ginger snap crumbs into sauce with whisk. Serve sauce separately. Makes 6 servings.