Succulent Sour Cream Pot Roast - Food.com

Dredge pot roast in flour. Brown on 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 onion (325) for 3.5 hours 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 tbsp flour combined with a quarter cup of 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.