Pot Roast

Name: Pot Roast
Ingredients: 3 to 4 lb. lean chuck or rump roast; 2 tsp. salt; 1/4 tsp. pepper; 2 tsp. Wesson oil; 1/2 c. water; 1 bay leaf; 1 tsp. paprika; 8 to 10 small onions, quartered; 1 (4 oz.) can mushrooms, drained; 8 small carrots, whole or cut; 2 (8 oz.) cans tomato sauce; 2 Tbsp. celery leaves or parsley; 1 c. sour cream

13 ingredients

4 steps

Ingredients

3 to 4 lb. lean chuck or rump roast
2 tsp. salt
1/4 tsp. pepper
2 tsp. Wesson oil
1/2 c. water
1 bay leaf
1 tsp. paprika
8 to 10 small onions, quartered
1 (4 oz.) can mushrooms, drained
8 small carrots, whole or cut
2 (8 oz.) cans tomato sauce
2 Tbsp. celery leaves or parsley
1 c. sour cream

Directions

1

Sprinkle meat with paprika, salt and pepper. Brown in hot oil in Dutch oven or large pan. Add water and bay leaf.
2

Cover and simmer 1 1/2 to 2 hours until tender. Place mushrooms, onions and carrots over and around meat.
3

Pour in tomato sauce. Cover and simmer 1 hour.
4

Add parsley or celery leaves just before serving. Remove from heat and gradually stir in sour cream. Serve with small cooked noodles.