Pot roast with dill pickles

6 Servings

Ingredients

Quantity Ingredient
3 pounds Bottom or top round roast
2 tablespoons Peanut oil
1 large Yellow onion, peeled & chopped
4 Dried mushrooms (optional)
6 Peppercorns
1 Bay leaf
¼ cup Beef stock or bouillon
3 Dill pickles, chopped
1 cup Sour cream

Directions

Brown the roast well in the oil (be sure that pan is hot before you put in the oil or the meat). lace the meat in a covered casserole, and add all the remaining ingredients except the sour cream. Simmer for about 2 hours, or until the meat is very tender. Add the sour cream, and simmer for ½ hour more. Slice and serve with the rich sauce on the top.

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