3 tb Vegetable oil
3/4 c  Dry red wine
2    Medium carrots
3/4 c  Dairy sour cream
1 ts Ground pepper
1/2 c  Water
2 tb Lemon juice
4 lb Beef rolled rump roast*
2    Cloves garlic,finely chopped
2    Medium onions,thinly sliced
1 1/2 ts Salt
1/2 ts Dried thmye leaves
2 tb Flour

Heat oven to 325. Heat oil in Dutch oven. Brown roast in hot oil; remove
roast. Mix wine, garlic, carrots, onions, sour cream, salt, pepper and
thyme in Dutch oven.
Return roast to Dutch oven. Cover and bake until roast in tender, about 3
1/2 hours, turning 2 or 3 times during baking. Remove roast and vegetables
to heated platter; keep warm while preparing gravy.
Skim fat off liquid. Shake water and flour in covered jar. Stir flour
mixture slowly into liquid. Heat to boiling, stirring constantly. Boil and
stir 1 minute. Stir in lemon juice; cook 1 minute. Slice roast thinly;
serve with gravy.
*NOTE: Beef bottom round or boneless chuck eye roast can be substituted for
the rolled rump roast.