Pot Roast

• 3 to 4 lb. lean chuck or rump roast
• 2 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. Wesson oil
• 1/2 c. water
• 1 bay leaf
• 1 tsp. paprika
• 8 to 10 small onions, quartered
• 1 (4 oz.) can mushrooms, drained
• 8 small carrots, whole or cut
• 2 (8 oz.) cans tomato sauce
• 2 Tbsp. celery leaves or parsley
• 1 c. sour cream

1. Sprinkle meat with paprika, salt and pepper. Brown in hot oil in Dutch oven or large pan. Add water and bay leaf.
2. Cover and simmer 1 1/2 to 2 hours until tender. Place mushrooms, onions and carrots over and around meat.
3. Pour in tomato sauce. Cover and simmer 1 hour.
4. Add parsley or celery leaves just before serving. Remove from heat and gradually stir in sour cream. Serve with small cooked noodles.

lean chuck, salt, pepper, wesson oil, water, bay leaf, paprika, onions, mushrooms, carrots, tomato sauce, celery, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=896165 (may not work)