Roast Beef Recipes
Sour Cream Pot Roast
Ingredients
- 1 (5 pound) boneless rolled chuck roast
- 2 tablespoons unbleached flour
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup water
- 1 clove garlic, pressed
- 2 small onions, chopped
- 1/2 cup tomato sauce
- 1 bay leaf
- 1/8 teaspoon thyme leaves
- 1/2 pound fresh mushrooms, sliced
- 2 tablespoons butter
- 1 cup dairy sour cream
- Hot buttered noodles
- Paprika
Instructions
- 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 bake at 325 degrees F for 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 tablespoons flour combined with 1/4 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.
- Pass sour cream sauce separately.