About 4 hours before serving time, REMOVE roast from marinade; STRAIN off 2 cups of marinade; RESERVE; DISCARD remainder.
With a paper towel, PAT roast dry; DREDGE with flour.
ADD oil to a Dutch oven (*see note 2) over medium-high heat; PLACE meat in pot; BROWN evenly, turning once per side.
ADD reserved marinade, (lemon slices if desired,) sugar and salt.
COVER; COOK in 325° F oven until meat is tender (use fork-insert and twist to test), about 2 1/2 to 3 hours.
REMOVE from oven; PLACE meat on platter; WRAP in aluminum foil; let STAND.
STRAIN marinade; RESERVE; SKIM fat from cooled marinade.
MELT butter in medium saucepan over medium heat.
STIR in flour; COOK for one minute.
ADD reserved marinade; COOK; STIR until thickened.
ADD sour cream to sauce, BLEND well while heating slowly.
PLACE roast in a large sealable bowl; COMBINE marinade ingredients; POUR over meat.
COVER; REFRIGERATE 3 days; TURN periodically.
About 6 hours before serving time, REMOVE bowl from refrigerator.
SERVE warmed sauce to accompany sliced meat.
1. May use rump roast, bottom round or shoulder (boneless) 2. May substitute buter for vegetable oil 3. Use of sliced lemon is optional, included in some recipes 4. May use any large pot, or some recipes suggest doing in a slow cooker 5. ROASTING TIME LINE: 0:00 REMOVE from fridge 2:00 PREP for baking 2:30 PLACE in oven 5:30 REMOVE from oven; PREPARE sauce 6:00 SLICE and SERVE
Per Serving (excluding unknown items): 429 Calories; 24g Fat (50.1% calories from fat); 42g Protein; 11g Carbohydrate; 1g Dietary Fiber; 134mg Cholesterol; 406mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.