Succulent Sour Cream Pot-Roast

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Title: Succulent Sour Cream Pot-Roast
Categories: Meats, Beef
Yield: 6 servings

5 lb Bonless Rolled Chuck Roast 1/2 c Tomato Sauce
2 tb Unbleached Flour 1 ea Bay Leaf
1 tb Cooking Oil 1/8 ts Thyme Leaves
1/2 ts Salt 1/2 lb Fresh Mushrooms, Sliced
1/4 ts Pepper 2 tb Butter
3/4 c Water 1 c Dairy Sour Cream
1 ea Clove Garlic, Pressed 1 x Hot Buttered Noodles
2 ea Small Onions, Chopped 1 x Paprika

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.

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