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.