Succulent sour cream pot roast
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5.00 | pounds | Bonless Rolled Chuck Roast |
| 2.00 | tablespoon | Unbleached Flour |
| 1.00 | tablespoon | Cooking Oil |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¾ | cup | Water |
| 1.00 | each | Clove Garlic, Pressed |
| 2.00 | each | Small Onions, Chopped |
| ½ | cup | Tomato Sauce |
| 1.00 | each | Bay Leaf |
| ⅛ | teaspoon | Thyme Leaves |
| ½ | pounds | Fresh Mushrooms, Sliced |
| 2.00 | tablespoon | Butter |
| 1.00 | cup | Dairy Sour Cream |
| 1.00 | x | Hot Buttered Noodles |
| 1.00 | 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.