Succulent Sour Cream Pot-roast RecipeTagged in Beef
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.
- 5 pounds Bonless Rolled Chuck Roast
- 2 tablespoons Unbleached Flour
- 1 tablespoon Cooking Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 3/4 cup Water
- 1 each Clove Garlic -- Pressed
- 2 each Small Onions -- Chopped
- 1/2 cup Tomato Sauce
- 1 each Bay Leaf
- 1/8 teaspoon Thyme Leaves
- 1/2 pound Fresh Mushrooms -- Sliced
- 2 tablespoons Butter
- 1 cup Dairy Sour Cream
- Hot Buttered Noodles
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