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How To make Pot Roast with Dill Pickles

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3 lb Bottom or top round roast
2 tb Peanut oil
1 lg Yellow onion, peeled &
- chopped 4 Dried mushrooms (optional)
6 Peppercorns
1 Bay leaf
1/4 c Beef stock or bouillon
3 Dill pickles, chopped
1 c 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.

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