Pot Roast with Sour Cream Sauce
beef, round steak
Sprinkle 1 teaspoon salt in a large skillet, set over medium-high heat and brown the roast well on all sides.
Remove roast to slow cooker. Add the onion to the skillet and brown lightly, stirring often.
Pour in the wine: scrape up pan juices and turn into the slow cooker with the salt and pepper.
Cover, turn to Low and cook 10 to 12 hours.
Before serving, skim 2 tablespoons fat from the liquid in the cooker and heat in a medium skillet over low heat.
Stir in the flour to make a smooth paste.
Then add the cooking liquid all at once; stir continuously until the sauce is smooth and has thickened, about 5 to 7 min.
Remove skillet from heat; stir in the sour cream.
Serve sauce over the pot roast.