Pot Roast Breckenridge

By Kay Lindsay (my Mom)

Ingredients

• 1 beef roast (3 pounds)

• 1/4 cup butter

• 3 carrots chopped

• 4 stalks celery chopped

• 1/2 cup onion

• 1 clove garlic minced

• 1/4 pound mushrooms chopped

• 1 (10 1/2oz) can consomme

• 1/2 cup dry red wine

• 2 teaspoons salt

• 1/8 teaspoon pepper

• 1/2 teaspoon paprika

• 1 tablespoon capers

• 1 cup sour cream

Directions

1. Brown roast in butter in a large dutch oven.

2. Add carrots, celery onion, and garlic to pan.

3. Cook until onion is limp then add mushrooms.

4. Combine consomme with wine, salt, pepper, paprika, and capers.

5. Add mixture to beef roast and cover.

6. Bake at 350 degrees for 2 hours or until fall apart tender.

7. Remove meat to heated platter

8. Put liquid and vegetables in a blender and puree. Return to Pan.

9. Add sour cream and heat, but do not boil.

10. Serve over sliced roast and enjoy!