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Beef with Sour Cream and Mushroom Sauce

1 (2-pound) beef roast
4 slices bacon
3 tablespoons butter, divided use
2 medium onions, finely chopped
1/4 cup chopped carrot
1/4 cup chopped celery
3/4 cup dry red wine
1/2 cup beef stock
1 teaspoon dried thyme
1 bay leaf
4 ounces mushrooms, sliced
2 tablespoons all-purpose flour
1/2 cup sour cream

1. Preheat oven to 350°F (175°C).
2. Season beef with salt and pepper to taste. Wrap with bacon slices and secure with toothpicks.
3. Melt 2 tablespoons butter in a stovetop-safe roasting pan (or oven-save skillet) over medium heat. Add onion, carrots and celery and sauté until tender. Add beef to pan and brown on all sides. Remove from pan and deglaze with wine, scraping the bottom to remove any browned bits. Stir in stock, thyme and bay leaf. Return roast to pan (remove toothpicks first) and bake for 1 1/2 hours, or until desired temperature is reached (about 140°F for medium; remove from oven about 5 to 10 degrees lower than desired temperature to allow for carry-over cooking as roast rests). Remove from pan and hold warm.
4. Place roasting pan on burner and bring pan juices to a boil. Add mushrooms and cook for 2 to 3 minutes. Meanwhile, combine flour and butter until mixture forms a ball. Add to pan and cook until sauce thickens. Stir in sour cream and cook until thoroughly heated; do not boil. Serve sauce spooned over sliced roast.

Makes 6 servings.