Pot Roast With Dill Pickles |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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This recipe is from a Jeff Smith (Frugal Gourmet) cookbook. I often use a chuck roast for this. The original recipe also calls for 3 or 4 dried mushrooms to be added with the other ingredients, but I have never used them. Ingredients:
3 lbs beef top round roast or 3 lbs bottom round beef roast |
2 tablespoons peanut oil |
1 large yellow onion, peeled and chopped |
6 peppercorns |
1 bay leaf |
1/4 cup beef stock |
3 dill pickles, chopped |
1 cup sour cream |
Directions:
1. Heat dutch oven or large frying pan and make sure it is hot before adding oil.
2. Brown the roast well in the oil.
3. Add the remaining ingredients except the sour cream.
4. Simmer, covered, for about 2 hours or until the meat is very tender.
5. Add the sour cream and simmer for 1/2 hour more.
6. Slice and serve with the sauce on the top.
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