Pot Roast With Dill Pickles

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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.

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Ingredients [?]

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  • add   1 bay leaf
  • add   6 peppercorns
  • add   1 large yellow onion
  • add   1/4 cup beef stock
  • add   3 dill pickles
  • add   2 tablespoons peanut oil
  • add   3 lbs beef top round roast or bottom round beef roast
  • add   1 cup sour cream


  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.