Pot Roast With Dill Pickles

"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."
 
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Ready In:
2hrs 50mins
Ingredients:
8
Serves:
6-8
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ingredients

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directions

  • Heat dutch oven or large frying pan and make sure it is hot before adding oil.
  • Brown the roast well in the oil.
  • Add the remaining ingredients except the sour cream.
  • Simmer, covered, 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 sauce on the top.

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Reviews

  1. I have made this often. It is great in the crock pot as well. A very good roast for company. Thanks.
     
  2. For anyone that thinks this isn't really good; try it. I've been making this for about 30+ yrs (watched the original show and have cookbook). (Tastes similar to beef stroganoff). I do salt the meat before browning and use more stock (~1 cup), also use garlicy crisp dill pickles (one of those refrigerated never cooked pickles). (In fact I'm cooking some now).
     
  3. When I saw this recipe it reminded me of Polish cooking so I just had to try it. Everyone loved it. I doubled the amount of stock just to make sure the pan doesn't burn and used Greek yogurt instead of sour cream 'cause it's what I had on hand. I might let it cook an extra hour next time and see how tender it can get. Thank you very much.
     
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