finely chopped garlic cloves
Brown roast in hot oil; remove roast.
Mix wine, garlic, carrots, onions, sour cream, salt, pepper and thyme in dutch oven.
Return roast to dutch oven.
Cover and bake until roast in tender, about 3 1/2 hours, turning 2 or 3 times during baking.
Remove roast and vegetables to heated platter; keep warm while preparing gravy.
Shake water and flour in covered jar.
Stir flour mixture slowly into liquid.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in lemon juice; cook 1 minute.
Slice roast thinly; serve with gravy.