Yield: 6 servings
Measure | 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 |
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.