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Pot Roast

3 1/2 lb Eye-round roast
1 Whole onion -quartered
1 Whole bell pepper -seeded and quartered
1/4 c Flour mixed with 3tbs
1 pt Sour cream
2 tb Butter

Select a large heavy Dutch Oven.

Dredge meat in the flour/paprika mixture and sear in the butter on all sides.

After this has been done, remove the meat and brown the onion and the pepper in the same pan that held the meat. When both are brown, return the roast and cover. Cook for 3 1/2 hours over very low heat. When ready, place onion and pepper in blender or food-processor and process for about 1 minute. Add the sour cream and place this mixture and the meat back into the pan. Adjust the seasonings. Serve with buttered noodles and applesauce.

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