finely chopped garlic cloves
3Brown roast in hot oil; remove roast.
4Mix wine, garlic, carrots, onions, sour cream, salt, pepper and thyme in dutch oven.
5Return roast to dutch oven.
6Cover and bake until roast in tender, about 3 1/2 hours, turning 2 or 3 times during baking.
7Remove roast and vegetables to heated platter; keep warm while preparing gravy.
9Shake water and flour in covered jar.
10Stir flour mixture slowly into liquid.
11Heat to boiling, stirring constantly.
12Boil and stir 1 minute.
13Stir in lemon juice; cook 1 minute.
14Slice roast thinly; serve with gravy.