5 pound(s) Beef pot roast, with bone
1 tablespoon Oil
1/4 teaspoon Pepper
1 Garlic clove(s), minced
1/2 cup Tomato sauce
1/8 teaspoon Thyme, dried
2 tablespoon(s) Butter
2 tablespoon(s) Flour
1/2 teaspoon Salt
3/4 cup Water or beef stock
2 small Onion(s), chopped
1 Bay leaf(s)
1/2 pound Mushroom, fresh, sliced
1 cup Sour cream
Dredge pot roast in flour. Heat oil in skillet and brown all sides of roast.
Season roast with salt and pepper and lay in botom of roaster or slow cooker.
Add water, garlic, onions, tomato sauce, bay leaf and thyme.
Cover and cook for 4 hours at 325º or all day in slow cooker.
Saute mushrooms in skillet with butter and set aside.
Remove meat to cutting board and remove bay leaf from liquid.
Thicken the liquid with 2 TBSP flour dissolved in 1/4 cup water.
Add mushrooms and sour cream to this liquid. Cook but DO NOT boil.
Slice beef and place atop hot buttered noodles. Ladle sauce over beef.