1 (3-4 lb.) chuck roast
2 tbsp. salt
1/4 tsp. pepper
1 tsp. paprika
3 tbsp. flour
1/2 lb. bacon
1/2 c. sour cream
1 lg. onion
1 clove garlic, crushed
1 c. water
1 (8 oz.) can tomato sauce

Rub roast with salt, pepper, paprika and flour. Cook bacon until crisp, drain on paper towel and crumble. Brown roast in baking pan in 3 tablespoons of bacon drippings. Add onion, garlic, water and tomato sauce. Bring to boil. Cover and simmer for 2 1/2 hours or until tender.

Blend sour cream and pan gravy. Heat. Stir in bacon and serve with roast.