1 (3 lb.) round beef roast
1/4 c. butter
3 carrots, chopped
4 stalks celery, chopped
1/2 c. chopped onions
1 clove garlic, minced or to taste
1/4 lb. mushrooms, chopped
1 (10 1/2 oz.) can consomme
1/2 c. dry red wine
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. paprika
1 tbsp. capers
1/4 c. flour (opt.)
1 c. sour cream

Brown roast in butter in a large Dutch oven. Add carrots, celery, onion and garlic in pan and cook until onion is limp. Add mushrooms. Combine half of the consomme with the wine, salt, pepper, paprika and capers. Add to beef. Cover and bake at 350 degrees for 2 hours, or until meat is tender. Remove meat to a heated platter. With a slotted spoon, remove most of the vegetables from the pan liquids and puree them in a food processor or blender. Return the puree to the pan. Combine flour, if desired with remaining consomme and stir into pan liquids. (If not using flour, just add consomme.) Cook until sauce boils and thickens. Stir in sour cream and heat, but to not boil. Serve the sauce over the sliced meat. Serves 4 to 6. This is the best roast I think I have ever eaten.