Succulent Sour Cream Pot-Roast
Succulent Sour Cream Pot-Roast

Category

 Beef

Contributor

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Ingredients

5 pounds Bonless Rolled Chuck Roast
2 tablespoons Unbleached Flour
1 tablespoon Cooking Oil
1/2 teaspoon Salt
1/4 teaspoon Pepper
3/4 cup Water
1 each Clove Garlic -- Pressed
2 each Small Onions -- Chopped
1/2 cup Tomato Sauce
1 each Bay Leaf
1/8 teaspoon Thyme Leaves
1/2 pound Fresh Mushrooms -- Sliced
2 tablespoons Butter
1 cup Dairy Sour Cream
Hot Buttered Noodles
Paprika

Procedures


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.) 3 1/2 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 1/4 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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