Succulent Sour Cream Pot-Roast

Recipe by Julesong
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READY IN: 3hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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