Pot Roast And Dill Pickles

This is a recipe I learned years ago from Jeff Smith's The Frugal Gourmet television show of public station WTTW-11 in Chicago. At first glance, thinking about the concept of round roast and pickles you might say "what?". But it works, it really does!

Back in those days when Linda and I were first married we were always looking for ways to stretch our grocery dollars (that hasn't changed!). Jeff Smith's television series in the early 1980's was necessarily not about cooking cheap. It was more about being economical with your food products, use what you had in the house and take care with what you prepare.

Bottom round is an inexpensive cut of beef. Meaning it's lean and not well-marbled. It can be tough and fibrous if not cooked properly. So we began using this recipe to prepare it, learned from Chef Smith:

3 lbs bottom or top round roast
2 tbsp peanut oil
1 large yellow onion. chopped
1 cup chopped mushrooms
salt and black pepper
1 bay leaf
1/4 c low sodium beef stock
3 dill pickles, chopped
1 c sour cream
parsley sprigs

Season the roast with salt and pepper to taste. pour oil in hot pan, swirl to coat and brown the roast. Place the roast in a covered casserole and add all of the remaining ingredients except the sour cream. Cover and simmer for 2 hours, or until the meat is tender. Add the sour cream and simmer for 30 minutes more. Remove meat from pan and let rest for 5 minutes. Slice and and serve with the rich sauce on top. Garnish with the parsley.