Pot Roast with Dill Pickles

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Time to Prepare this Recipe 170 minutes Prep: 20 minutes Cook: 150 minutes
Calories Per Serving and Nutrition Information 607 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
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Ingredients

3 pounds beef roast bottom or top round
2 tablespoons peanut oil
1 large yellow onion peeled, chopped
4 each mushrooms, dried optional
6 each peppercorns
1 each bay leaf
1/4 cup beef stock or bouillon, prefer veal stock if possible
3 each pickles, dill 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 1/2 hour more.

Slice and serve with the rich sauce on the top.

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Nutrition Facts

Serving Size 337g
Amount per Serving
Calories 607 56% of calories from fat
% Daily Value*
Total Fat 38.0g58%
 Saturated Fat 15.0g75%
 Trans Fat 0.0g
Cholesterol 208mg69%
Sodium 446mg19%
Total Carbohydrate 5.0g2%
 Dietary Fiber 1.0g3%
 Sugars 2.0g
Protein 61.0g122%
Vitamin A 6%  Vitamin C 4%
Calcium 11%  Iron 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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They are nice cookies, but I think two points have to be made. Firstly, the recipe as posted forgets to tell you when to add chocolate chips! I added them after mixing the dough and it turned out ok. Also, I only got 7 Cookies out of it. Mine were large, so you could probably get 10, but you should double or triple this recipe to get a large batch of cookies.

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