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 ea Clove Garlic, Pressed
2 ea Small Onions, Chopped
1/2 c Tomato Sauce
1 ea Bay Leaf
1/8 t Thyme Leaves
1/2 lb Fresh Mushrooms, Sliced
2 T Butter
1 c Dairy Sour Cream
1 x Hot Buttered Noodles
1 x Paprika
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.