Succulent Sour Cream Pot-roast |
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Prep Time: 0 Minutes Cook Time: 210 Minutes |
Ready In: 210 Minutes Servings: 6 |
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Nice comfort food especially on a cold day. Enjoy LOL just had to show ya'll I can fix other things besides desserts LOL 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 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 hot buttered noodles |
* 1 paprika |
Directions:
1. Dredge pot-roast in flour; brown all sides in cooking oil in Dutch
2. oven.
3. Slip rack under meat; sprinkle with salt and pepper.
4. 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.
5. Cook sliced mushrooms in butter in small frying-pan until tender and golden.
6. When meat is tender, remove to cutting board. Remove bay leaf.
7. Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired.
8. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil.
9. Slice beef; serve with hot buttered noodles sprinkled with paprika. Pass the cream sauce separately.
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