Dill Pickle Roast (With boiled red potatoes)

Bernadette Corley Troge

Ingredients
3 lbs boneless beef roast (chuck is fine) If using a boned roast get a 3.5 roast
2 TB oil
Brown Roast in oil on med high. Once browned on both sides, then add the following:

1 large onion chopped
6 peppercorns
1 bay leaf
1/4 cup beef bouillon
3 chopped dill pickles. (Tip: Getney Hamburger Dills assembled to resemble 3 pickles tastes the best and easy to chop.)

Directions
Bake Roast covered for 2 hours at 300 degrees. Meanwhile, scrub small red potatoes. figure 2-3 small per person

After 2 hours add 1 cup sour cream to roast and bake for 1/2 hour.
Add red potatoes to boiling water.
When the potatoes are done in 30 minutes, drain and cover.
Next remove roast to platter. Remove bay leaf.
Mix remaining ingredients in roasting pan together to form a “gravy”

Cut up roast into chunks, surround with potatoes.
Serve with gravy on the side.

Your first response might be “oh weird!” It was mine. But once you have this roast you’ll add it to your family favorites. Brussels sprouts or broccoli go great as a veg side. We served this family favorite one Sunday when my daughter’s boyfriend was coming to dinner for the first time. Upon their arrival, my daughter told me he hated pickles and sour cream. I told her not to say anything and he’d never know. She shook her head and walked away. Dinner was served, and after the boyfriend sheepishly asked for 3rds, I told him what he was eating. He is now family and still eats this dish when it’s served.

Bernadette Corley Troge is from Facilities & Operations Management.

 

License

Dill Pickle Roast (With boiled red potatoes) Copyright © 2020 by Bernadette Corley Troge. All Rights Reserved.