Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 t salt
1 md onion,peeled, sliced
1 c dry red wine
1/2 t salt
2 T all purpose flour
4 lb top (or bottom round of
-beef)
1/4 t black pepper
1/2 c sour cream

To Cook: Sprinkle 1 teas. salt in a large skillet, set over med.
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 10-12
hours. Before Serving: Skim 2 Tab.. 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 5-7
min. Remove skillet from heat; stir in the sour cream. Serve sauce
over the pot roast.

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