Succulent Sour Cream Pot-Roast Recipe

Name: Succulent Sour Cream Pot-Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs boneless beef chuck roast; 2 tablespoons unbleached flour; 1 tablespoon cooking 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 lb fresh mushrooms, Sliced; 2 tablespoons butter; 1 cup sour cream; noodles, Hot Buttered; paprika

Servings: persons

5 lbs boneless beef chuck roast
2 tablespoons unbleached flour
1 tablespoon cooking 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 lb fresh mushrooms, Sliced
2 tablespoons butter
1 cup sour cream
noodles, Hot Buttered
paprika

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.

1675

kcal

Calories

117

Fat

Carbs

152

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 lbs boneless beef chuck roast, 2 tablespoons unbleached flour, 1 tablespoon cooking oil, 1/2 teaspoon salt, and more.

Yes, Succulent Sour Cream Pot-Roast falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Succulent Sour Cream Pot-Roast

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