| 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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