Succulent Sour Cream Pot-Roast Recipe

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 the cream sauce separately.