Pot Roast With Dill Pickles
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Beef, Meats | 6 | Servings | |
INGREDIENTS
| 3 | lb | Bottom or top round roast |
| 2 | T | Peanut oil |
| 1 | Yellow onion, peeled & | |
| chopped | ||
| 4 | Dried mushrooms, optional | |
| 6 | Peppercorns | |
| 1 | Bay leaf | |
| 1/4 | c | Beef stock or bouillon |
| 3 | Dill pickles, chopped | |
| 1 | c | Sour cream |
INSTRUCTIONS
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 1/2 hour more. Slice and serve with the rich sauce on the top. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 611
Calories From Fat: 336
Total Fat: 37.6g
Cholesterol: 208.2mg
Sodium: 423mg
Potassium: 974.2mg
Carbohydrates: 4g
Fiber: 1.8g
Sugar: 2.1g
Protein: 62g