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
  • 1
    garlic clove, pressed
  • 2 small
    chopped onions
  • 1/2 c
    tomato sauce
  • 1
    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


  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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About Succulent Sour Cream Pot-Roast

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

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