| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Beef, Meats | 6 | Servings |
INGREDIENTS
| 5 | lb | Bonless Rolled Chuck Roast |
| 2 | tb | Unbleached Flour |
| 1 | tb | Cooking Oil |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 3/4 | c | Water |
| 1 | Clove Garlic, Pressed | |
| 2 | Small Onions, Chopped | |
| 1/2 | c | Tomato Sauce |
| 1 | Bay Leaf | |
| 1/8 | ts | Thyme Leaves |
| 1/2 | lb | Fresh Mushrooms, Sliced |
| 2 | tb | 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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