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| 1 | Lean; (3-4 lb) chuck or rump roast |
| 1 1/2 Teelöffel | paprika |
| 2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 2 Esslöffel | vegetable oil |
| 1/2 Tasse | water |
| 1 | Bayleaf |
| 1 | onion sliced |
| 8 | Carrots; peeled and sliced into 1 1/2 in. chunks |
| 2 Dose | (8 oz) Hunt's tomato sauce with Mushrooms |
| 1 | cloves garlic minced |
| 1/2 Teelöffel | Onion salt |
| 1 Tasse | Sour cream {optional} |
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Taken from the book, "Best Recipes From The Backs Of Boxes, Bottles, Cans, And Jars"
Trim excess fat off meat. Sprinkle with paprika, salt and pepper. Brown in oil in Dutch oven over medium heat. Add water and bay leaf; simmer, covered, 2 hours, or until meat is almost tender. Place onions and carrots around meat. Add Hunt's tomato sauce, garlic and onion salt. Cover; simmer 50 minutes longer until meat and vegetables are tender. Just before serving, remove from heat and gradually stir in sour cream, if desired.
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