Title: Succulent sour cream pot-roast
 Categories: Beef, Meats
      Yield: 6 Servings
 
      5 lb Boneless Rolled Chuck Roast
      2 tb Unbleached Flour
      1 tb Cooking Oil
    1/2 ts Salt
    1/4 ts Pepper
    3/4 c  Water
      1    Clove Garlic, Pressed
      2 sm Onions, Chopped
    1/2 c  Tomato Sauce
      1    Bay Leaf
    1/8 ts Thyme Leaves
    1/2 lb Fresh Mushrooms, Sliced
      2 tb Butter
      1 c  Dairy Sour Cream
      1    Hot Buttered Noodles
      1    Paprika
 
  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.