Pot Roast With Dill Pickles - cooking recipe

Ingredients

3 lb. bottom or top round roast
2 Tbsp. peanut oil
1 large yellow onion, peeled and chopped
3 or 4 dried mushrooms (optional)
6 peppercorns
1 bay leaf
1/4 c. beef stock or bouillon (I use more)
3 dill pickles, chopped
1 c. sour cream

Preparation

Brown the roast well in the oil.
Place the meat in a covered casserole, adding everything but the sour cream.
Simmer for about 2 hours, or until meat is very tender.
Add the sour cream; simmer for 1/4 hour more.
Slice and serve with the rich sauce on the top.
Serves 6 to 8.