Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Pot Roast with Dill Pickles

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

6 servings

Prep

20 min

Cook

150 min

Ready

170 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
3 pounds beef roast
bottom or top round
Camera
2 tablespoons peanut oil
Camera
1 large yellow onion
peeled, chopped
Camera
4 each mushrooms, dried
optional
*
6 each peppercorns
* Camera
1 each bay leaves
* Camera
¼ cup beef stock
or bouillon, prefer veal stock if possible
Camera
3 each pickles, dill
chopped
Camera
1 cup sour cream
Camera

Ingredients

Amount Measure Ingredient Features
1.4 kg beef roast
bottom or top round
Camera
3E+1 ml peanut oil
Camera
1 large yellow onion
peeled, chopped
Camera
4 each mushrooms, dried
optional
*
6 each peppercorns
* Camera
1 each bay leaves
* Camera
59 ml beef stock
or bouillon, prefer veal stock if possible
Camera
3 each pickles, dill
chopped
Camera
237 ml sour cream
Camera

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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 337g (11.9 oz)
Amount per Serving
Calories 60756% 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?
 

Email this recipe