Easy succulent sour cream pot-roast

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Recipe by: chaimaa

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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