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SUCCULENT SOUR CREAM POT-ROAST

Category:    Roast, Beef, Meats
Yield:6 servings
 
      5 lb Bonless Rolled Chuck Roast        1/2 c  Tomato Sauce
      2 tb Unbleached Flour                    1 ea Bay Leaf
      1 tb Cooking Oil                       1/8 ts Thyme Leaves
    1/2 ts Salt                              1/2 lb Fresh Mushrooms, Sliced
    1/4 ts Pepper                              2 tb Butter
    3/4 c  Water                               1 c  Dairy Sour Cream
      1 ea Clove Garlic, Pressed               1 x  Hot Buttered Noodles
      2 ea Small Onions, Chopped               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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