Succulent sour cream pot-roast

6 servings

Ingredients

Quantity Ingredient
5 pounds Bonless Rolled Chuck Roast
2 tablespoons Unbleached Flour
1 tablespoon Cooking Oil
½ teaspoon Salt
¼ teaspoon Pepper
¾ cup Water
1 each Clove Garlic, Pressed
2 eaches Small Onions, Chopped
½ cup Tomato Sauce
1 each Bay Leaf
⅛ teaspoon Thyme Leaves
½ pounds Fresh Mushrooms, Sliced
2 tablespoons Butter
1 cup Dairy Sour Cream
1 x Hot Buttered Noodles
1 x Paprika

Directions

Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven. Slip rack under meat; sprinkle with salt and pepper. Add water, garlic, onion, tomato sauce, bay leaf and thyme. Cover and cook in slow oven (325 degrees F.) 3½ hours or until tender.

Cook sliced mushrooms in butter in small frying-pan until tender and golden. When meat is tender, remove to cutting board. Remove bay leaf. Thicken cooking liquid with 2 T flour combined with ¼ c water, if desired. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil. Slice beef; serve with hot buttered noodles sprinkled with paprika. Pass our cream sauce separately.

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