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CATEGORY CUISINE TAG YIELD
Meats, Dairy Dutch Beef, Meats 6 Servings

INGREDIENTS

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

INSTRUCTIONS

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 in
slow oven (325 degrees F.) 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. Slice beef; serve with hot buttered
noodles sprinkled with paprika. Pass our cream sauce separately.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 95
Calories From Fat: 56
Total Fat: 6.4g
Cholesterol: 10.2mg
Sodium: 305.9mg
Potassium: 257mg
Carbohydrates: 8.4g
Fiber: 1.5g
Sugar: 3.4g
Protein: 2.3g


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