Supreme Seven Clove Pot Roast

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, Worcestshire 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!