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Succulent Sour Cream Pot-roast

A home-style Succulent Sour Cream Pot-roast made with Unbleached Flour, Cooking Oil, Salt, Pepper, and Water. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 1 tbsp
• 1/2 tsp
• 1/4 tsp
• 3/4 cup
• 1/2 cup
• 2 tbsp
• 1 cup

Method (preview)

1. 1

   Title: SUCCULENT SOUR CREAM POT-ROAST

2. 2

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

3. 3

   Slip rack under meat; sprinkle with salt and pepper.

4. 4

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

5. 5

   Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender.

6. 6

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

7. 7

   When meat is tender, remove to cutting board.

8. 8

   Remove bay leaf.

9. 9

   Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired.

10. 10

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

11. 11

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

12. 12

    Pass our cream sauce separately.