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.