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Polish Pot Roast

Polish Pot Roast

2 Hr(s) 20 Min(s)
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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.
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