Succulent Sour Cream Pot-Roast - cooking recipe

Ingredients

5 lbs boneless beef chuck roast
2 tablespoons unbleached flour
1 tablespoon cooking 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 lb fresh mushrooms, Sliced
2 tablespoons butter
1 cup sour cream
noodles, Hot Buttered
paprika

Preparation

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.