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Succulent Sour Cream Pot-Roast

  • 6servings
  • 240minutes
  • 1347calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, D
MineralsZinc, Copper, Natrium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 pounds beef chuck roast boneless, rolled

  2. 2 tablespoons flour, unbleached all-purpose

  3. 1 tablespoon vegetable oil

  4. 1/2 teaspoon salt

  5. 1/4 teaspoon black pepper

  6. 3/4 cup water

  7. 1 clove garlic pressed

  8. 2 small onions chopped

  9. 1/2 cup tomato sauce

  10. 1 each bay leaf

  11. 1/8 teaspoon thyme leaves

  12. 1/2 pound mushrooms fresh, sliced

  13. 2 tablespoons butter

  14. 1 cup sour cream dairy

  15. 1 x noodles hot, buttered

  16. 1 x paprika*

Instructions Jump to Ingredients ↑

  1. Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven .

  2. Slip rack under meat; sprinkle with salt and pepper.

  3. Add water, garlic, onion, tomato sauce, bay leaf and thyme.

  4. 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.

  5. When meat is tender, remove to cutting board.

  6. Remove bay leaf. Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired.

  7. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil.

  8. Slice beef; serve with hot buttered noodles sprinkled with paprika.

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