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Succulent Sour Cream Pot-Roast

A home-style Succulent Sour Cream Pot-Roast made with Bonless Rolled Chuck Roast, Unbleached Flour, Cooking Oil, Salt, and Pepper. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 5 lb
• 2 tbsp
• 1 tbsp
• 1/2 tsp
• 1/4 tsp
• 3/4 cup
• 1 clove
• 2 pc
• 1/2 cup
• 1 pc
• 1/8 tsp
• 1/2 lb
• 2 tbsp
• 1 cup
• 1 pc
• 1 pc

Method (preview)

1. 1

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

2. 2

   Slip rack under meat; sprinkle with salt and pepper.

3. 3

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

4. 4

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

5. 5

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

6. 6

   When meat is tender, remove to cutting board.

7. 7

   Remove bay leaf.

8. 8

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

9. 9

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

10. 10

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

11. 11

    Pass our cream sauce separately.