Pot Roast With Dill Pickles Recipe
Servings: 6
Ingredients
- 3 lb Bottom or possibly top round roast
- 2 Tbsp. Peanut oil
- 1 lrg Yellow onion, peeled & minced
- 4 x Dry mushrooms (optional)
- 6 x Peppercorns
- 1 x Bay leaf
- 1/4 c. Beef stock or possibly bouillon
- 3 x Dill pickles, minced
- 1 c. Lowfat sour cream
Directions
- Brown the roast well in the oil (be sure which pan is warm before you put in the oil or possibly the meat). lace the meat in a covered casserole, and add in all the remaining ingredients except the lowfat sour cream. Simmer for about 2 hrs, or possibly till the meat is very tender. Add in the lowfat sour cream, and simmer for 1/2 hour more. Slice and serve with the rich sauce on the top.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 6 servings | |
| Calories 555 | |
| Calories from Fat 339 | 61% |
| Total Fat 37.85g | 47% |
| Saturated Fat 15.3g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 189mg | 8% |
| Potassium 860mg | 25% |
| Total Carbs 4.09g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.49g | 2% |
| Protein 47.57g | 76% |
