Succulent Sour Cream Pot-Roast

Succulent Sour Cream Pot-Roast
Categories: Beef, Main dish
Video Games Kitchen And Dining Movies Gifts Yield: 6 servings

5 lb Bonless Rolled Chuck Roast 1/2 c Tomato Sauce
2 T Unbleached Flour 1 ea Bay Leaf
1 T Cooking Oil 1/8 t Thyme Leaves
1/2 t Salt 1/2 lb Fresh Mushrooms, Sliced
1/4 t Pepper 2 T Butter
3/4 c Water 1 c Dairy Sour Cream
1 ea Clove Garlic, Pressed 1 x Hot Buttered Noodles
2 ea Small Onions, Chopped 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.) 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.