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Pot Roast with Dill Pickles

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Submitted by Concetta

YIELD

6 servings

PREP

20 min

COOK

150 min

READY

170 min

Ingredients

3 1.4
POUNDS KG BEEF ROAST
bottom or top round
2 3E+1
TABLESPOONS ML PEANUT OIL
1 1
LARGE LARGE YELLOW ONION
peeled, chopped
4 4
EACH EACH MUSHROOMS, DRIED
optional *
6 6
EACH EACH PEPPERCORNS *
1 1
EACH EACH BAY LEAVES *
¼ 59
CUP ML BEEF STOCK
or bouillon, prefer veal stock if possible
3 3
EACH EACH PICKLES, DILL
chopped
1 237
CUP ML 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 Arrow up button

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Nutrition Facts

Serving Size 337g (11.9 oz)
Amount per Serving
Calories 607 56% 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?
Trans-fat Free, Low Carb
 

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