Country Pot Roast

From my collection of handwritten recipes 1964.

• Ready In: 2 hrs 55 mins
• Serves: 6-8
• Yields: 1 pot roast

Ingredients

• 3 -4  lbs  lean  chuck roast (or rump roast)
• 1  tablespoon paprika
• 2  teaspoons salt
• 1⁄4 teaspoon pepper
• 2  tablespoons  oil
• 1⁄2 cup water
• 1  bay leaf
• 8 -10  small onions, whole
• 8  small carrots
• 2 (8 ounce) cans tomato sauce, with tomato bits
• 2  tablespoons  minced parsley
• 1  cup sour cream

Directions

1. Trim excess fat from roast; sprinkle with paprika, salt,and pepper. Brown in hot oil in large pan. Add water and bay leaf; cover, simmer 1 1/2 hours. Add onions, carrots, and tomato sauce; cover and simmer 1 hour or until tender. Add parsley. Remove from heat and gradually stir in sour cream.