Pot Roast with Dill Pickles
Yield
6 servingsPrep
20 minCook
150 minReady
170 minIngredients
| 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 |
|
Trans-fat Free, Low Carb
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.
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