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to our corner of the country! We invite you to try some of our family
recipes. Home cooking never tasted so good. Please check back often,
as this site is updated regularly. Check out our featured recipe this
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Beef
Recipes > Succulent Sour Cream Pot Roast Recipe
Succulent Sour Cream Pot Roast Recipe
Yield: 6 servings
5 lb Boneless Rolled Chuck Roast
2 T Unbleached Flour
1 T Cooking Oil
1/2 t Salt
1/4 t Pepper
3/4 c Water
1 ea Clove Garlic, Pressed
2 ea Small Onions, Chopped
1/2 c Tomato Sauce
1 ea Bay Leaf
1/8 t Thyme Leaves
1/2 lb Fresh Mushrooms, Sliced
2 T Butter
1 c Dairy Sour Cream
1 x Hot Buttered Noodles
1 x 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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