Ingredients Jump to Instructions ↓

  1. 5 lb Bonless Rolled Chuck Roast

  2. 2 T Unbleached Flour

  3. 1 T Cooking Oil

  4. 1/2 t Salt

  5. 1/4 t Pepper

  6. 3/4 c Water

  7. 1 ea Clove Garlic, Pressed

  8. 2 ea Small Onions, Chopped

  9. 1/2 c Tomato Sauce

  10. 1 ea Bay Leaf

  11. 1/8 t Thyme Leaves

  12. 1/2 lb Fresh Mushrooms, Sliced

  13. 2 T Butter

  14. 1 c Dairy Sour Cream

  15. 1 x Hot Buttered Noodles

  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. 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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