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Succulent Sour Cream Pot-Roast

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READY IN:
3hrs 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven.
  2. Slip rack under meat; sprinkle with salt and pepper.
  3. Add water, garlic, onion, tomato sauce, bay leaf and thyme.
  4. Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender.
  5. Cook sliced mushrooms in butter in small frying-pan until tender and golden.
  6. When meat is tender, remove to cutting board.
  7. Remove bay leaf.
  8. Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired.
  9. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil.
  10. Slice beef; serve with hot buttered noodles sprinkled with paprika.
  11. Pass our cream sauce separately.

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