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Succulent Sour Cream Pot-Roast

Succulent Sour Cream Pot-Roast is a home-style recipe made with Bonless Rolled Chuck Roast, Unbleached Flour, Cooking Oil, Salt, Pepper, and Water. Serves 6.

Ingredientes

• 5.0 lb Bonless Rolled Chuck Roast
• 2.0 tbsp Unbleached Flour
• 1.0 tbsp Cooking Oil
• 0.5 tsp Salt

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Preparo (prévia)

1. 1

   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.

2. 2

   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.