Succulent Sour Cream Pot-Roast



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Succulent Sour Cream Pot-Roast

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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.


Ingredients:

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 Clove Garlic, Pressed
2 Small Onions, Chopped
1/2 c Tomato Sauce
1 Bay Leaf
1/8 ts Thyme Leaves
1/2 lb Fresh Mushrooms, Sliced
2 tb Butter
1 c Dairy Sour Cream
Hot Buttered Noodles
Paprika

Serves:

6 Servings 		 
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