Pot Roast With Dill Pickles - cooking recipe

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

Preparation

Heat dutch oven or large frying pan and make sure it is hot before adding oil.
Brown the roast well in the oil.
Add the remaining ingredients except the sour cream.
Simmer, covered, for about 2 hours or until the meat is very tender.
Add the sour cream and simmer for 1/2 hour more.
Slice and serve with the sauce on the top.