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Succulent Sour Cream Pot Roast

Recipe name:
Succulent Sour Cream Pot Roast

Recipe category:
Beef

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Recipe detials: Succulent Sour Cream Pot-Roast

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

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