Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5             pounds  bonless rolled chuck roast
  2        tablespoons  unbleached flour
  1         tablespoon  cooking oil
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
     3/4           cup  water
  1              clove  garlic -- pressed
  2              small  onions -- chopped
     1/2           cup  tomato sauce
  1                     bay leaf
     1/8      teaspoon  thyme leaves
     1/2         pound  fresh mushrooms -- sliced
  2        tablespoons  butter
  1                cup  dairy sour cream
  1                     hot buttered noodles
  1                     paprika

Preparation:

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. CALORIE(n):a unit measuring the amount of flavour in food

Nutritional Information:

96 Calories (kcal); 6g Total Fat; (57% calories from fat); 2g Protein; 9g Carbohydrate; 10mg Cholesterol; 344mg Sodium