Recipe: Sour Cream Pot Roast

Sour Cream Pot Roast


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


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.
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