Ingredients

• 5 pounds beef pot roast, with bone
• 1 tablespoon oil
• 1/4 teaspoon pepper
• 1 garlic clove, minced
• 1/2 cup tomato sauce
• 1/8 teaspoon dried thyme
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon salt
• 3/4 cup water
• 2 small onions, chopped
• 1 bay leaf
• 1/2 pound fresh mushrooms, sliced
• 1 cup sour cream
• Noodles for serving

Instructions

1. Dredge pot roast in flour
2. Heat oil in Dutch oven and brown all sides of the roast
3. Season roast with salt and pepper and place in the bottom of the Dutch oven
4. Add water, garlic, onions, tomato sauce, bay leaf, and thyme
5. Cover and cook for 4 hours at 325°F
6. Meanwhile, sauté mushrooms in a skillet with butter until tender
7. When meat is done, remove it to a cutting board
8. Remove and discard the bay leaf from the cooking liquid
9. To thicken the liquid, dissolve 2 tablespoons flour in 1/4 cup water and stir into the pot
10. Add the sautéed mushrooms and sour cream to the liquid. Stir well
11. Heat through but DO NOT boil (to prevent the sour cream from curdling)
12. Slice or chunk the beef and return to the sauce if desired
13. Serve the meat and sauce over hot buttered noodles