Supreme Seven Clove Pot Roast

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 (3 lb) chuck roast
• 2 bay leaves
• 3/4 cup red wine
• 3/4 cup water
• 2 medium onions, coursely chopped
• 1 garlic clove, minced
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (4 ounce) can sliced mushrooms (with liquid)
• 7 whole cloves
• 1 dash worcestershire sauce
• salt and pepper
• 8 ounces sour cream
• 3 teaspoons flour
• 2 -3 stalks celery (optional)
• 5 -6 potatoes (optional)
• 1 lb carrot (optional)

Recipe

• 1 dredge roast in flour.
• 2 sprinkle with salt and pepper.
• 3 heat small amount of oil in dutch oven.
• 4 brown roast well on all sides, with garlic and onions in pan.
• 5 when browned well, lower heat to simmer and add red wine, bay leaves, water, soup, mushrooms, cloves, worcestershire sauce.
• 6 simmer roast, covered, for approximately 2 hours, turning every 15 minutes for the first hour.
• 7 add 1/4 cup more water as necessary, if not enough liquid remains to keep roast from sticking in pan.
• 8 when meat is done, remove to warm serving platter.
• 9 strain drippings in pan to remove onion, cloves and bay leaves.
• 10 turn drippings into measuring cup and add water, if necessary, to make 1 1/2 cups.
• 11 return to pan and bring to a boil, stirring in the 3 t of flour to thicken.
• 12 stirring constantly, add the sour cream and allow to thicken (less sour cream can be used to suit tastes).
• 13 season with salt and pepper.
• 14 serve with finished roast.
• 15 optionally, place coarsely chopped celery stalks, peeled and halved potatoes, peeled carrots (cut in thirds) on top of roast during second hour of cooking.
• 16 sprinkle with salt and pepper.
• 17 cover well.
• 18 this roast is "supremely" tender!