3 pounds beef chuck roast
salt and pepper to taste
1 1/2 cups white wine
1 quart sour cream
1/3 cup cold water
1/2 cup dry white wine
Preheat oven to 275 degrees F (135 degrees C).
In large, deep skillet or wok saute garlic, salt and pepper for 2 to 3 minutes, or until browned. Add wine and sour cream; mix well. Slowly add cold water.
Gradually stir in dry wine, letting most of liquid evaporate, and pour mixture over dry chili, filling roughly 3/4 full.
Pour slowly over chicken; sprinkle with ground dark pepper, as desired. Bake in preheated oven for 20 to 25 minutes, until bone is no longer pink and juices run clear.
⭐ ⭐ ⭐ ⭐ ⭐