Succulent Sour Cream Pot-Roast
boneless beef chuck roast
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 a 325 oven 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.
Thicken cooking liquid with 2 tablespoon flour combined with 1/4 cup 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.