| 4 lbs. beef rump roast |
| 3 tbs vegetable oil |
| 3/4 Cup dry red wine |
| 3 cloves garlic - minced |
| 3 medium carrots - julienned |
| 2 medium onions - sliced thin - separate into rings |
| 3/4 cup sour cream |
| 1 1/2 tsp salt |
| 1/2 tsp pepper |
| 1/2 tsp dried thyme leaves |
| 1.2 cup water |
| 2 tbs flour |
| 1 tbs lemaon juice |
| Heat oven to 325 degrees Heat oil in Dutch Oven and brown roast on all sides. Remove roast from oil. Mix wine, garlic, carrots, onions, sour cream, salt, pepper and thyme to Dutch Oven Return roast to Dutch Oven and bake 3 hours or until tender. Turn 3 or 4 times during baking. Remove roast and vegetables from Dutch Oven. Place on warm platter and cover. For the gravy: Skim fat from liquid in Dutch Oven. Shake the water and flour together in a covered jar. Stir mixture slowly into liquid, heat to boiling, stirring constantly for one minute. Stir in lemon juice and boil an additional minute. Slice roast thinly and serve with gravy. |