Succulent Sour Cream Pot-roast Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
5 lbs: Bonless Rolled Chuck Roast,
2 tbsp: Unbleached Flour,
1 tbsp: Cooking Oil,
1/2 tsp: Salt,
1/4 tsp: Pepper,
3/4 cup: Water,
1 each: Clove Garlic, Pressed
2 each: Small Onions, Chopped
1/2 cup: Tomato Sauce,
1 each: Bay Leaf,
1/8 tsp: Thyme Leaves,
1/2 lbs: Fresh Mushrooms, Sliced
2 tbsp: Butter,
1 cup: Dairy Sour Cream,
Hot Buttered Noodles,
Paprika,
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 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.
Source from luhu.jp
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.
Source from luhu.jp