Country Pot Roast - cooking recipe

Ingredients

3 or 4 lb. lean chuck or rump roast
1 Tbsp. paprika
2 tsp. salt
1/4 tsp. pepper
2 Tbsp. Wesson oil
1/2 c. water
1 bay leaf
8 to 10 small white onions (whole)
8 small carrots
2 (8 oz.) cans tomato sauce
2 Tbsp. minced parsley
1 c. sour cream

Preparation

Trim excess fat from meat.
Sprinkle with paprika, salt and pepper.
Brown in hot Wesson oil in large pan.
Add water and bay leaf; cover and simmer 1 1/2 hours.
Add onions, carrots and tomato sauce.
Cover and simmer 1 hour or until tender.
Add parsley.
Remove from heat and gradually stir in sour cream. Yield: 6 to 8 servings.