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Pot Roast with Dill Pickles

 

8

Yield

6

servings

Prep

20

min

Cook

150

min

Ready

170

min

Trans-fat Free, Low Carb
 

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 leaves
*
¼ 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 ½ hour more.

Slice and serve with the rich sauce on the top.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 337g (11.9 oz)
Amount per Serving
Calories 60756% of calories from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 208mg 69%
Sodium 446mg 19%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 122g
Vitamin A 6% Vitamin C 4%
Calcium 11% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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