Succulent Sour Cream Pot-roast Recipe

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Succulent Sour Cream Pot-Roast

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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

Directions Step-By-Step

1
Dredge pot-roast in flour; brown all sides in cooking oil in dutch oven.
2
Slip rack under meat; sprinkle with salt and pepper.
3
Add water, garlic, onion, tomato sauce, bay leaf and thyme.
4
Cover and cook in a 325 oven 3 1/2 hours or until tender.
5
Cook sliced mushrooms in butter in small frying-pan until tender and golden.
6
When meat is tender, remove to cutting board.
7
Remove bay leaf.
8
Thicken cooking liquid with 2 tablespoon flour combined with 1/4 cup water, if desired.
9
Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil.
10
Slice beef; serve with hot buttered noodles sprinkled with paprika.
11
Pass our cream sauce separately.

About this Recipe

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