3-4 lb. pot roast
3/4 c. sour cream
1/2 tsp. salt
1 tsp. pepper
1 clove garlic
1 onion, sliced
3 tbsp. flour
1/2 c. water
1/2 tsp. lemon juice
1 lg. carrot, sliced
3/4 c. dry wine

Have sour cream at room temperature. Rub seasoning into meat. Brown over high heat 10 to 15 minutes. Put into kettle over meat, the garlic, carrot strips, onion rings. Heat wine, pour over meat, stir in sour cream. Cover tightly and cook on very low heat. Simmer 2 1/2 hours until done. Add flour, water and lemon to juice to make gravy.