Pot Roast With Dill Pickles

READY IN: 2hrs 50mins
Recipe by iris5555

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.

Top Review by Katanashrp

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.

Ingredients Nutrition

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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