succulent sour cream pot-roast

Name: Succulent Sour Cream Pot-Roast
Ingredients: 5 pound(s) boneless beef chuck roast; 2 tablespoon(s) flour; 1 tablespoon(s) cooking oil; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 3/4 cup(s) water; 1 - garlic clove, pressed; 2 small chopped onions; 1/2 cup(s) tomato sauce; 1 - bay leaf; 1/8 teaspoon(s) thyme; 1/2 pound(s) mushrooms, sliced; 2 tablespoon(s) butter; 1 cup(s) sour cream; - buttered noodles; - paprika

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Ingredients

5 pounds boneless beef chuck roast
2 tablespoons flour
1 tablespoon cooking oil
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup water
1 - garlic clove, pressed
2 small chopped onions
1/2 cup tomato sauce
1 - bay leaf
1/8 teaspoon thyme
1/2 pound mushrooms, sliced
2 tablespoons butter
1 cup sour cream
- buttered noodles
- paprika

How To Make succulent sour cream pot-roast

Step 1

Dredge pot-roast in flour; brown all sides in cooking oil in dutch oven.

Step 2

Slip rack under meat; sprinkle with salt and pepper.
Step 3

Add water, garlic, onion, tomato sauce, bay leaf and thyme.
Step 4

Cover and cook in a 325 oven 3 1/2 hours or until tender.
Step 5

Cook sliced mushrooms in butter in small frying-pan until tender and golden.
Step 6

When meat is tender, remove to cutting board.
Step 7

Remove bay leaf.
Step 8

Thicken cooking liquid with 2 tablespoon flour combined with 1/4 cup water, if desired.
Step 9

Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil.
Step 10

Slice beef; serve with hot buttered noodles sprinkled with paprika.
Step 11

Pass our cream sauce separately.
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