Succulent Sour Cream Pot-roast

Total Time: 3 hrs 30 mins

Ingredients

• Servings: 6
• 5 lbs boneless beef chuck roast
• 2 tablespoons unbleached flour
• 1 tablespoon cooking oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup water
• 1 clove garlic, pressed
• 2 small onions, chopped
• 1/2 cup tomato sauce
• 1 bay leaf
• 1/8 teaspoon thyme leaves
• 1/2 lb fresh mushrooms, sliced
• 2 tablespoons butter
• 1 cup sour cream
• noodles, hot buttered
• paprika

Recipe

• 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 slow oven (325 degrees f.) 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 t flour combined with 1/4 c 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.