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Succulent Sour Cream Pot-Roast Recipe Recipe

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This recipe for Succulent Sour Cream Pot-Roast Recipe, by , is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jearl Rannefeld
Added: Sunday, March 19, 2006


5 lb Bonless Rolled Chuck Roast
1 T Cooking Oil
1/4 t Pepper
1 ea Clove Garlic, Pressed
1/2 c Tomato Sauce
1/8 t Thyme Leaves
2 T Butter
2 T Unbleached Flour
1/2 t Salt
3/4 c Water
2 ea Small Onions, Chopped
1 ea Bay Leaf
1/2 lb Fresh Mushrooms, Sliced
1 c Dairy Sour Cream

Dredge pot-roast in flour; brown 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 at 325 for 3-1/2 hours or 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 T flour combined with 1/4 c water, if desired. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil. Serve over hot buttered noodles. Garnish with paprika.




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