Categories: Main Dish, Meat

Ingredients

• 4 lb chuck or rump roast
• 1 T. paprika
• 2 t. salt
• 1/4 t. pepper
• 2 T oil
• 1/2 c. water
• 1 bay leaf
• 1 4oz sliced mushrooms
• 4 lrg onions, quartered
• 8 small carrots
• 2 8oz cans tomato sauce
• 2 T. minced parsley
• 1 c. sour cream

Directions

1. Trim excess fat.

2. Sprinke roast w/ paprika, S&P and brown in hot oil in Dutch oven.

3. Add water and bay leaf and cover.

4. Simmer for 1 hour and 30 mins – 2 hours, or until roast is tender.

5. Drain the mushrooms and add to dutch oven.

6. Add the onions, carrots and tom sauce and cover.

7. Simmer for 1 hour until veggies are tender.

8. Add parsley and remove from heat.

9. Stir in sour cream slowly and serve w/ cooked noodles.

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