Beer makes batters better, meat more tender, and sauces more flavorful.
Pot Roast with Dill Pickles and Sour Cream
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- #19714
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
3 pounds bottom or top round roast
2 tablespoons peanut oil
1 large onion, peeled and chopped
4 dried mushrooms, optional
6 peppercorns
1 bay leaf
1/4 cup beef stock or bouillon
3 dill pickles, chopped
1 cup sour cream
directions
Brown the roast well in the oil (be sure that the pan is hot before you put in the oil or meat). Place 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 an additional half hour. Slice and serve with the rich sauce on top.
Recipe Source: The Frugal Gourmet Cookbook
added by
janic412
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 13, 2019
This is a great meal, I have been making it since the Frugal Gourmet was on my local PBS station in the late eighties. Everyone loves it.
October 29, 2018
I have been making this recipe for years. It's my family's absolute favorite pot roast recipe! After a few years, I changed the dried mushrooms to sliced white mushrooms and add them closer to the end of cooking. This recipe is easy and so delicious! I serve it with mashed potatoes and use the creamy sauce like gravy.