Succulent Sour Cream Pot-Roast

• 5 pounds beef chuck roast boneless, rolled
• 2 tablespoons flour, unbleached all-purpose
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup water
• 1 clove garlic pressed
• 2 small onions chopped
• 1/2 cup tomato sauce
• 1 each bay leaves
• 18 teaspoon thyme
• 1/2 pound mushrooms fresh, sliced
• 2 tablespoons butter
• 1 cup sour cream dairy
• 1 x noodles hot, buttered
• 1 x 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 (325F (160C).)
5. 3 1/2 hours or until tender.
6. Cook sliced mushrooms in butter in small frying-pan until tender and golden.
7. When meat is tender, remove to cutting board.
8. Remove bay leaf.
9. Thicken cooking liquid with 2 tablespoon flour combined with 1/4 cup water, if desired.
10. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil.
11. Slice beef; serve with hot buttered noodles sprinkled with paprika.

rolled, flour, vegetable oil, salt, black pepper, water, clove garlic, onions, tomato sauce, bay leaves, thyme, mushrooms, butter, sour cream dairy, noodles, paprika

Taken from recipeland.com/recipe/v/succulent-sour-cream-pot-roast-41850 (may not work)