Succulent Sour Cream Pot-roast Recipe

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Succulent Sour Cream Pot-Roast

Kitchen Crew

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Ingredients

5 lb
boneless beef chuck roast
2 Tbsp
flour
1 Tbsp
cooking oil
1/2 tsp
salt
1/4 tsp
pepper
3/4 c
water
1
garlic clove, pressed
2 small
chopped onions
1/2 c
tomato sauce
1
bay leaf
1/8 tsp
thyme
1/2 lb
mushrooms, sliced
2 Tbsp
butter
1 c
sour cream
buttered noodles
paprika

Step-By-Step

1Dredge pot-roast in flour; brown all sides in cooking oil in dutch oven.

2Slip rack under meat; sprinkle with salt and pepper.

3Add water, garlic, onion, tomato sauce, bay leaf and thyme.

4Cover and cook in a 325 oven 3 1/2 hours or until tender.

5Cook sliced mushrooms in butter in small frying-pan until tender and golden.

6When meat is tender, remove to cutting board.

7Remove bay leaf.

8Thicken cooking liquid with 2 tablespoon flour combined with 1/4 cup water, if desired.

9Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil.

10Slice beef; serve with hot buttered noodles sprinkled with paprika.

11Pass our cream sauce separately.

About this Recipe

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy