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succulent sour cream pot-roast

Ingredients For succulent sour cream pot-roast

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

How To Make succulent sour cream pot-roast

  • 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.

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