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Polish Pot Roast

2 Hr(s) 20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3 large dill pickles
1 onion
3 lb pot roast
1 small pkg. fresh mushrooms, sliced
1/4 cup bouillon water (made with 1/4 cup water and 1 bouillon cube or 1/4 cup of canned beef broth)
2 medium bay leaves
1/2 pint sour cream
salt and pepper to taste
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Let's Make It
1
Chop dill pickles in fairly large chunks. Chop onion. Brown meat in heavy roasting pan with a lid. Add pickle, onion, mushrooms, bouillon water and bay leaves, broken.
2
Cover and cook on low heat for 2 hours or till meat is pull apart done. (Add a little water, if necessary, to keep moist and from burning)
3
About 1/2 hour before meat is done, add 1/2 pint of sour cream for the deliciously rich gravy. Add salt and pepper to taste. Remove and discard bay leaf. Enjoy.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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