---------- Recipe via Meal-Master (tm) v8.03
  
       Title: SUCCULENT SOUR CREAM POT-ROAST
  Categories: Beef, Meats
       Yield: 6 servings
  
       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 ea Clove Garlic, Pressed
       2 ea Small Onions, Chopped
     1/2 c  Tomato Sauce
       1 ea Bay Leaf
     1/8 ts Thyme Leaves
     1/2 lb Fresh Mushrooms, Sliced
       2 tb 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.
  
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