UKRAINIAN POT ROAST

4 salt pork slices (or bacon)
2 potatoes, cubed 1/2-inch
1 large onion, sliced
1/2 cup mushrooms, fresh sliced
1 carrot, sliced
2 tsp scallions, chopped
3 1/2 lb pot roast
salt & pepper to taste
1 cup sour cream or plain yogurt, room temperature
3/4 cup red wine burgundy or merlot
FOR THE GRAVY:
flour
1 tsp vinegar

Preheat oven to 350 degrees F.

Lay the salt pork slices in the bottom of a roasting pan.

Next mix the potato cubes, onion, mushrooms, carrot, and scallions; place as a thick layer on top of the salt pork.

Heat oil in a skillet. Rub the pot roast with the salt & pepper as you wish and then brown it on all sides. Remove from pan and place into the roaster.

Add the sour cream and wine. Be sure that the sour cream is at room temperature or it will toughen the meat.

Place roaster cover on the roaster and cook in oven at 350 degrees F for 2 1/2 hours. Remove meat from roaster and keep warm.

TO PREPARE THE GRAVY:
Skim fat from juices in the roaster. Thicken with flour add vinegar and bring to a boil. Strain the gravy and serve over the sliced meat.