Recipe: Pot Roast with Dill Pickles

Pot Roast with Dill Pickles
Source: Frugal Gourmet Cookbook by Jeff Smith
Servings: 6-8

3 pounds 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 cup beef stock or bouillon
3 dill pickles, chopped
1 cup sour cream

Brown the roast well in the oil (be sure that pan is hot before you put in the oil or the 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 1/2 hour more. Slice, and serve with the rich sauce on the top.