Succulent Sour Cream Pot-Roast
boneless beef chuck roast
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.
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.