Succulent Sour Cream Pot-roast Recipe

No Photo

Have you made this?

 Share your own photo!

Succulent Sour Cream Pot-Roast

Kitchen Crew

By



Rating:
☆☆☆☆☆ 0 votes

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