Recipe 4 All: Succulent Sour Cream Pot-Roast Recipe — Every recipe in the World on this site.

Recipe 4 All: Succulent Sour Cream Pot-Roast Recipe

Succulent Sour Cream Pot-Roast

Yield: 6 servings
5lb Bonless Rolled Chuck Roast
2tablespoon Unbleached Flour
1tablespoon Cooking Oil
½teaspoon Salt
¼teaspoon Pepper
¾cups Water
1  Clove Garlic, Pressed
2  Small Onions, Chopped
½cups Tomato Sauce
1  Bay Leaf
1/8teaspoon Thyme Leaves
½lb Fresh Mushrooms, Sliced
2tablespoon Butter
1cups Dairy Sour Cream
1  Hot Buttered Noodles
1  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.) 3½ 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 ¼ 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.

Your Succulent Sour Cream Pot-Roast is ready. Bon appetit!

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