Succulent Sour Cream Pot-Roast
From henrie 16 years ago
- 210 minutes to make
- Serves 6
Nice comfort food especially on a cold day. Enjoy LOL just had to show ya'll I can fix other things besides desserts LOL
Ingredients
- * 5 lb bonless rolled chuck roast shopping list
- * 2 tb unbleached flour shopping list
- * 1 tb cooking oil shopping list
- * 1/2 ts salt shopping list
- * 1/4 ts pepper shopping list
- * 3/4 c water shopping list
- * 1 ea clove garlic, pressed shopping list
- * 2 ea small onions, chopped shopping list
- * 1/2 c tomato sauce shopping list
- * 1 ea bay leaf shopping list
- * 1/8 ts thyme leaves shopping list
- * 1/2 lb fresh mushrooms, sliced shopping list
- * 2 tb butter shopping list
- * 1 c dairy sour cream shopping list
- * 1 hot buttered noodles shopping list
- * 1 paprika shopping list
How to make it
- 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 the cream sauce separately.
The Rating
Reviewed by 10 people-
This is great... thanks.
wolfpackjack
in Raleigh loved it
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Nice recipe, like the sour cream added to the roast.......Thanks
pudgy47
in Las Vegas loved it
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mouthwatering good! thank youu for sharing, Henrie. this certainly makes a cold day warmer.
kochhexe
in Butzbach loved it
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