Succulent Sour Cream Pot-Roast

Recipe Cuisine: Meats
Recipe Category: Meats
Recipe Serves: 6

Recipes Ingredients:

5 lb Bonless Rolled Chuck Roast
1/2 c Tomato Sauce
2 tb Unbleached Flour
1 ea Bay Leaf
1 tb Cooking Oil
1/8 ts Thyme Leaves
1/2 ts Salt
1/2 lb Fresh Mushrooms, Sliced
1/4 ts Pepper
2 tb 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

Recipe Instructions:

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.