• Cooking Time: 120
• 3 lb bottom round beef roast
• 1/8 cup butter
• 2 tbsp olive oil
• 3 carrots, chopped
• 1 yellow onion, chopped
• 4 stalks celery, chopped
• 4 cloves of garlic, minced
• 1/2 cup canned artichokes, chopped
• 1/2 cup potato, chopped
• 8 oz mushrooms, chopped
• 10 oz beef consomme
• 1/2 cup dry red wine
• 1 tbsp capers
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tsp rosemary
• 1/4 tsp paprika
• 1/4 cup flour
• 1 cup sour cream
• 2 tbsp green onion, chopped (garnish)
• Salt & pepper to taste

1. Brown the beef roast in butter in a Dutch oven.
2. Add next 11 ingredients and bake covered for 350 degrees for 2 hours.
3. Remove from oven and remove the vegetables from the Dutch oven to cool.
4. Add all the cooked veggies to a food processor or blender.
5. Puree the vegetables.
6. Slowly add the remaining ingredients and sauce from the dutch oven while mixing.
7. Pour over beef and serve.
8. Garnish with green onions.

Breckenridge is a great ski town in Colorado and this meal is perfect for a cold winter day!