Succulent Sour Cream Pot-Roast

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.