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| Succulent Sour Cream Pot-Roast Recipe |
Category: Beef / Meats
Rating:
N/A
Servings: 6
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Ingredients
5 lb bonless rolled chuck roast
2 tablespoon 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 tablespoon butter
1 cup dairy sour cream
1 hot buttered noodles
1 paprika
Cooking Directions:
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.
meats,beef
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