Pot Roast with Dill Pickes

Pot Roast with pickles may seem strange and even stranger if you add some sour cream. But trust me, it's great. You may want to use a leaner cut than chuck roast because this is a rich dish, but chuck roasts are very flavorful and easier on the pocketbook than many other cuts. This recipe is a polish item that was written by the Frugal Gourmet. He had a tragic private life, but his recipes were above reproach.

3 pounds chuck roast
1 T. peanut oil
1 large yellow onion, peeled and chopped
3 or 4 dried mushrooms
1 bay leaf
1/4 cup beef stock
3 dill pickles, chopped
1 cup sour cream

Add oil to a 12 inch skillet; brown the roast well on all sides (be sure that the pan is hot before you add the oil and the meat.)

Transfer the meat to a covered casserole, with the remaining ingredients exept the sour cream. Simmer for about 2 hours, or until the meat is very tender. Add the sour cream and simmer for about 1/2 hour. Slice and serve with the sauce on top.