Succulent Sour Cream Pot-Roast
Yield
6 servingsPrep
30 minCook
3 hrsReady
4 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
beef chuck roast
boneless, rolled |
|
| 2 | tablespoons |
unbleached all-purpose flour
|
|
| 1 | tablespoon |
vegetable oil
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¾ | cup |
water
|
|
| 1 | clove |
garlic
pressed |
|
| 2 | small |
onions
chopped |
|
| ½ | cup |
tomato sauce
|
|
| 1 | each |
bay leaves
|
*
|
| ⅛ | teaspoon |
thyme
|
*
|
| ½ | pound |
mushrooms
fresh, sliced |
|
| 2 | tablespoons |
butter
|
|
| 1 | cup |
sour cream
dairy |
|
| 1 | x |
noodles
hot, buttered |
*
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
beef chuck roast
boneless, rolled |
|
| 3E+1 | ml |
unbleached all-purpose flour
|
|
| 15 | ml |
vegetable oil
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 177 | ml |
water
|
|
| 1 | clove |
garlic
pressed |
|
| 2 | small |
onions
chopped |
|
| 118 | ml |
tomato sauce
|
|
| 1 | each |
bay leaves
|
*
|
| 0.6 | ml |
thyme
|
*
|
| 226.8 | g |
mushrooms
fresh, sliced |
|
| 3E+1 | ml |
butter
|
|
| 237 | ml |
sour cream
dairy |
|
| 1 | x |
noodles
hot, buttered |
*
|
| 1 | x |
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℉ (160℃).) 3½ 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 tablespoon flour combined with ¼ cup 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.
