Succulent Sour Cream Pot-Roast

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.