1lemonsliced (reserve 4 slices for the top of the roast)
Cooked broad noodles for serving
Pat the roast dry and season on all side with the Lawry’s seasoned salt and ground pepper.
Heat a large Dutch oven over medium high heat. Add oil and sear roast on all sides.
While roast is searing, in a large mixing bowl, combine sour cream, lemon slices reserving 4 slices for the top of the roast, soy sauce, Worcestershire sauce, basil, oregano, chives, curry powder, and mustard.
Arrange the roast so the fat side is up. Pour the sour cream mixture over the roast.
Lay the anchovy fillets and the reserved lemon slices over the top of the roast.
Reduce the heat to low and bring the sauce to a simmer. Cover loosely and cook until tender, about 4 hours. In the last 15 minutes of cooking, add the mushrooms.
Serve with broad noodles and a green salad
Amanda’s mom suggests that you chill and skim the fat overnight. She also indicated on the recipe card that this recipe is Very good!!