Succulent Sour Cream Pot-Roast

Servings: 6
Ingredients:

5 lb Bonless Rolled Chuck Roast
2 T  Unbleached Flour
1 T  Cooking Oil
1/2 t  Salt
1/4 t  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 t  Thyme Leaves
1/2 lb Fresh Mushrooms, Sliced
2 T  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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