Pot Roast with Dill Pickles (TNT)

Hi
I made this for dinner last night and it was so good! I just had to try it because it sounded so unusual with the addition of the pickles...but it worked wonderfully. Very, very tasty. I served it with Basil Tomato Rice (recipe will be posted next)....just be sure to put some of the sauce from the meat on the rice....YUM!
Enjoy!
hugs,
peg




Pot Roast With Dill Pickles

3 lb. bottom or top round roast
2 tablespoons peanut oil
1 large yellow onion, peeled, chopped
4 dried mushrooms, optional
6 peppercorns
1 bay leaf
3 squeezed garlic cloves
Dash of red pepper flakes
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). lace 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.
Serves 6.
　
Recipe Source: The Apple Dumpling Gang yahoo group, submitted by DM