• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Succulent Sour Cream Pot-Roast

  • Recipe Submitted by on

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


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.

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