Prep Time 20m
Cook Time 480m
Ready Time 500m
Yield 6 servings

  • 1/3 cup Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon salt
  • Dash pepper
  • 2 pounds beef chuck pot roast, cut into 1-inch cubes
  • 1/3 cup Crisco® Pure Canola Oil
  • 1 cup water
  • 1/2 cup chopped onion
  • 2 tablespoons ketchup
  • 2 teaspoons instant beef bouillon granules
  • 1 teaspoon paprika
  • 2 bay leaves
  • 1/2 cup sour cream
  • 3 tablespoons Pillsbury BEST™ All Purpose Flour
  • Hot cooked noodles
Preparation Directions
  • Step 1Combine 1/3 cup flour, salt and pepper in resealable plastic bag. Add meat to flour mixture a few pieces at a time. Shake to coat.
  • Step 2Heat oil in skillet over medium heat. Add meat. Brown on all sides. Place in slow cooker. Stir in water, onion, ketchup, bouillon granules, paprika and bay leaves.
  • Step 3Cover and cook on LOW 8 to 10 hours. Increase temperature to HIGH. When mixture boils, remove bay leaves.
  • Step 4Combine sour cream and 3 tablespoons flour. Slowly blend 1 cup of the hot cooking liquid into sour cream mixture. Return to hot mixture. Cook and stir till thickened. Serve over hot cooked noodles.
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