Pot Roast With Dill Pickles

Submitted 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."

 

• Ready In: 2hrs 50mins
• Ingredients: 8
• Serves: 6-8

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.

Reviews

[aronsinvest]

I have made this often. It is great in the crock pot as well. A very good roast for company. Thanks.

 

[V. Jay F.]

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).

 

[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.