Sour Roast Name: Nathalie Alcantara Base: Fort Eustis Recipe: Marinade: 1 cup water 1 cup vinegar 1 cup wine salt peppercorns 1 carrot, chopped 2 bay leaves 1 large onion 3 whole cloves garlic fresh parsley Boil all the ingredients for 10 minutes and pour over meat. Roasting: 2 oz. oil salt pepper 1 small onion (chopped) 3 cups marinade 2 oz. corn starch 2 tablespoons red wine 1 tablespoon sour cream Marinate a lean 2 lb. beef roast for 5 days (turn every other day). Dry the meat with a paper towel, salt and pepper. Heat the oil in a skillet and brown the meat and onion. Add about 1/2 cup of the marinade, cover, and simmer for about 2 hours. (Check periodically and add more marinade as needed.) Thicken the gravy with corn starch and add the wine and sour cream. Salt and pepper to taste.