Succulent Sour Cream Pot-Roast

Succulent Sour Cream Pot-roast Recipe

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5 lb
boneless beef chuck roast
2 Tbsp
1 Tbsp
cooking oil
1/2 tsp
1/4 tsp
3/4 c
garlic clove, pressed
2 small
chopped onions
1/2 c
tomato sauce
bay leaf
1/8 tsp
1/2 lb
mushrooms, sliced
2 Tbsp
1 c
sour cream
buttered noodles

How to Make Succulent Sour Cream Pot-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.
  • 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.

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About Succulent Sour Cream Pot-Roast

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

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