Peel the carrot and cut in 1/4 " cubes. Cut the celery into

1/4" cubes and finely chop the onion.Put in a fry pan and saute in butter until lightly brown, stirring often.Add the parsley, bay leaf, thyme and peppercorns and continue browning for 2 or 3 minutes. Put the browned vegetables in a roasting pan with a trivot in it.

Sprinkle the roast with lots of pepper. Brown carefully on all sides in the fry pan. Place the browned roast in the roasting pan. Add to the fry pan the wine and water and scrape up all the goodies and pour over the roast.

Cover the roasting pan and bake in a 350 F oven for 30 minutes. Reduce heat to 325 F and cook for a total of 3 to 4 hours, depending on the tenderness of the roast cut.

Remove roast from pan and keep warm. Put all the pan juices in a blender or processor, add the flour and mix well.

Put in a saucepan, bring to a boil slowly, stirring constantly until sauce thickens and is bubbly. Simmer 5 minutes. Add sour cream and mix thoroughly. If desired, lemon juice may be added to taste. Reheat but do not boil.Serve with bread dumplings and the sliced roast.

Denny likes cranberry sauce with this.