Succulent Sour Cream Pot-Roast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
5 lbs boneless beef chuck roast |
2 tablespoons 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 tablespoons butter |
1 cup sour cream |
noodles, hot buttered |
paprika |
Directions:
1. Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven.
2. Slip rack under meat; sprinkle with salt and pepper.
3. Add water, garlic, onion, tomato sauce, bay leaf and thyme.
4. Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender.
5. Cook sliced mushrooms in butter in small frying-pan until tender and golden.
6. When meat is tender, remove to cutting board.
7. Remove bay leaf.
8. Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired.
9. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil.
10. Slice beef; serve with hot buttered noodles sprinkled with paprika.
11. Pass our cream sauce separately.
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