Title: Succulent Sour Cream Pot-Roast
Categories: Meat
Yield: 6 Servings
| 5 | lb | Bonless Rolled Chuck Roast |
| 2 | tb | Unbleached Flour |
| 1 | tb | Cooking Oil |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 3/4 | c | Water |
| 1 | | Clove Garlic, Pressed |
| 2 | | Small Onions, Chopped |
| 1/2 | c | Tomato Sauce |
| 1 | | Bay Leaf |
| 1/8 | ts | Thyme Leaves |
| 1/2 | lb | Fresh Mushrooms, Sliced |
| 2 | tb | Butter |
| 1 | c | Dairy Sour Cream |
| | | Hot Buttered Noodles |
| | | Paprika |
Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven.
Slip rack under meat; sprinkle with salt and pepper. Add water, garlic,
onion, tomato sauce, bay leaf and thyme. Cover and cook in slow oven (325
degrees F.) 3 1/2 hours or until tender. Cook sliced mushrooms in butter
in small frying-pan until tender and golden. When meat is tender, remove
to cutting board. Remove bay leaf. Thicken cooking liquid with 2 T flour
combined with 1/4 c water, if desired. Add mushrooms and sour cream to
cooking liquid; cook over moderate heat but do not allow to boil. Slice
beef; serve with hot buttered noodles sprinkled with paprika. Pass our
cream sauce separately.