---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Succulent Sour Cream Pot-Roast
  Categories: Meats, Beef
       Yield: 6 servings
  
       5 lb Bonless Rolled Chuck Roast        1/2 c  Tomato Sauce
       2 tb Unbleached Flour                    1 ea Bay Leaf
       1 tb Cooking Oil                       1/8 ts Thyme Leaves
     1/2 ts Salt                              1/2 lb Fresh Mushrooms, Sliced
     1/4 ts Pepper                              2 tb Butter
     3/4 c  Water                               1 c  Dairy Sour Cream
       1 ea Clove Garlic, Pressed               1 x  Hot Buttered Noodles
       2 ea Small Onions, Chopped               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.
  
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