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Succulent Sour Cream Pot-roast

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      Title: SUCCULENT SOUR CREAM POT-ROAST
 Categories: Beef, Meats
      Yield: 6 Servings
 
      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.
 
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