SUPREME SEVEN CLOVE POT ROAST

Steps:

• Dredge roast in flour.
• Sprinkle with salt and pepper.
• Heat small amount of oil in Dutch oven.
• Brown roast well on all sides, with garlic and onions in pan.
• When browned well, lower heat to simmer and add red wine, bay leaves, water, soup, mushrooms, cloves, Worcestershire sauce.
• Simmer roast, covered, for approximately 2 hours, turning every 15 minutes for the first hour.
• Add 1/4 cup more water as necessary, if not enough liquid remains to keep roast from sticking in pan.
• When meat is done, remove to warm serving platter.
• Strain drippings in pan to remove onion, cloves and bay leaves.
• Turn drippings into measuring cup and add water, if necessary, to make 1 1/2 cups.
• Return to pan and bring to a boil, stirring in the 3 T of flour to thicken.
• Stirring constantly, add the sour cream and allow to thicken (less sour cream can be used to suit tastes).
• Season with salt and pepper.
• Serve with finished roast.
• Optionally, place coarsely chopped celery stalks, peeled and halved potatoes, peeled carrots (cut in thirds) on top of roast during second hour of cooking.
• Sprinkle with salt and pepper.
• Cover well.
• This roast is "supremely" tender!