-
Heat the oil in a Dutch oven over med heat.
-
Sear the roast on all sides.
-
Add onions, wine, and 1C water.
-
Reduce heat to low. Simmer 3 hrs or until meat becomes tender.
-
Remove roast. Wrap tightly with aluminum foil. Store in a warm place.
-
Whisk flour into the cold water.
-
Carefully add the floured water to the drippings in the Dutch oven, stirring slowly.
-
Season with salt & pepper.
-
Keep stirring until the sauce thickens.
-
Add the sour cream a little at a time, blending well after each addition.
-
Stir in horseradish.
-
Taste and reason with salt & pepper to taste.
-
Slice roast onto a platter.
-
Pour the sauce over the meat slices & serve.