Succulent Sour Cream Pot-Roast

5 lb Bonless Rolled Chuck Roast

2 T Unbleached Flour

1 T Cooking Oil

1/2 t Salt

1/4 t Pepper

3/4 c Water

1 ea Clove Garlic, Pressed

2 ea Small Onions, Chopped

1/2 c Tomato Sauce

1 ea Bay Leaf

1/8 t Thyme Leaves

1/2 lb Fresh Mushrooms, Sliced

2 T Butter

1 c Dairy Sour Cream

1 x Hot Buttered Noodles

1 x 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.