1 large onion, sliced
1 tablespoon of corn oil
4 pounds of beef chuck or rump roast
salt to taste
3/4 cup of dry red wine
water
1 tablespoon of Worcestershire sauce
1 teaspoon of caraway seed
1/4 cup of flour
1/2 cup of dairy sour cream 

Cook the onion in oil in Dutch oven until soft, remove and reserve. Brown the roast in same pan; season with salt. Add onions, wine, 3/4 cup of water, Worcestershire and caraway seed; cover tightly and simmer, turning occasionally, 2 1/2 - 3 hours, or until tender. Remove meat to heated platter, keep warm. Skim fat from pan drippings; add enough water to make 1 1/2 cups of liquid. Mix flour with 1/2 cup of water to form a smooth paste; stir into pan liquid and heat, stirring, until gravy comes to a boil and thickens. Reduce the heat, stir in sour cream and additional salt to taste, if desired. Serves 6 - 8