Sour Cream Pot-Roast

5 lb Boneless Rolled Chuck Roast
2 Tbsp. Unbleached Flour
1 Tbsp. Cooking Oil
1/2 tsp. Salt
1/4 tsp. Pepper
3/4 c. Water
Clove Garlic, Pressed
2 Small Onions, Chopped
1/2 c. Tomato Sauce
1 Bay Leaf
1/8 tsp. Thyme Leaves
1/2 lb Fresh Mushrooms, Sliced
2 Tbsp. Butter
1 c. Dairy Sour Cream
Hot Buttered Noodles
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.