Side Pannel
Succulent Sour Cream Pot-Roast
Succulent Sour Cream Pot-Roast
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Beef
Ingredients List
- 5 lb Bonless Rolled Chuck Roast
- 2 tb Unbleached Flour
- 1 tb Cooking Oil
- 1/2 ts Salt
- 1/4 ts Pepper
- 3/4 c Water
- 1 Clove Garlic, Pressed
- 2 Small Onions, Chopped
- 1/2 c Tomato Sauce
- 1 Bay Leaf
- 1/8 ts Thyme Leaves
- 1/2 lb Fresh Mushrooms, Sliced
- 2 tb Butter
- 1 c Dairy Sour Cream
- Hot Buttered Noodles
- Paprika
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.
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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