Hearty Sour Cream Pot-Roast

Savor the rich flavors of this succulent pot-roast simmered to perfection in a savory sour cream sauce. Tender boneless beef chuck roast is dredged in flour and browned to seal in the juices, then slow-cooked with a medley of aromatic ingredients. Serve with hot buttered noodles and a sprinkle of paprika for a comforting and satisfying meal.

Ingredients

For the Pot-Roast
5	lbs boneless beef chuck roast
2	tablespoons unbleached flour
1	tablespoon cooking oil
1	clove pressed garlic
2	small onions, chopped
1	cup sour cream
For the Mushroom Sauce
1	lb fresh mushrooms, sliced
2	tablespoons butter
For Serving
	hot buttered noodles
	paprika

Instructions

• For the Pot-Roast

  1. Heat the cooking oil in a Dutch oven over medium-high heat. Brown the coated roast on all sides.
  2. Place a rack under the browned meat and sprinkle with salt and pepper.
  3. Add water, pressed garlic, chopped onions, tomato sauce, bay leaf, and thyme to the Dutch oven.
  4. Cover and cook in a slow oven at 325°F (165°C) for approximately 3 1/2 hours, or until the meat is tender.

• For the Sour Cream Sauce and Serving

  1. Cook sliced mushrooms in butter in a small frying pan until tender and golden.
  2. Once the meat is tender, carefully remove it to a cutting board.
  3. Discard the bay leaf from the cooking liquid.
  4. If desired, thicken the cooking liquid by combining 2 tablespoons of flour with 1/4 cup of water. Stir into the liquid.
  5. Add the cooked mushrooms and sour cream to the thickened cooking liquid. Cook over moderate heat, being careful not to allow the mixture to boil.
  6. Slice the beef and serve with hot buttered noodles, sprinkled with paprika.
  7. Pass the sour cream sauce separately for a delicious accompaniment.

Aug 10, 2024