succulent sour cream pot-roast
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Ingredients For succulent sour cream pot-roast
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5 lbboneless beef chuck roast
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buttered noodles
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1 csour cream
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2 Tbspbutter
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1/2 lbmushrooms, sliced
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1/8 tspthyme
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1bay leaf
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1/2 ctomato sauce
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2 smchopped onions
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1garlic clove, pressed
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3/4 cwater
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1/4 tsppepper
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1/2 tspsalt
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1 Tbspcooking oil
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2 Tbspflour
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paprika
How To Make succulent sour cream pot-roast
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1Dredge pot-roast in flour; brown all sides in cooking oil in dutch oven.
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2Slip rack under meat; sprinkle with salt and pepper.
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3Add water, garlic, onion, tomato sauce, bay leaf and thyme.
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4Cover and cook in a 325 oven 3 1/2 hours or until tender.
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5Cook sliced mushrooms in butter in small frying-pan until tender and golden.
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6When meat is tender, remove to cutting board.
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7Remove bay leaf.
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8Thicken cooking liquid with 2 tablespoon flour combined with 1/4 cup water, if desired.
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9Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil.
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10Slice beef; serve with hot buttered noodles sprinkled with paprika.
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11Pass our cream sauce separately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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