Pot Roast with Dill Pickles
Yield
6 servingsPrep
20 minCook
150 minReady
170 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef roast
bottom or top round |
|
| 3E+1 | ml |
peanut oil
|
|
| 1 | large |
yellow onion
peeled, chopped |
|
| 4 | each |
mushrooms, dried
optional |
* |
| 6 | each |
peppercorns
|
*
|
| 1 | each |
bay leaves
|
*
|
| 59 | ml |
beef stock
or bouillon, prefer veal stock if possible |
|
| 3 | each |
pickles, dill
chopped |
|
| 237 | 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.
