Pot Roast And Pickles Recipe

• 3-5 pound English cut beef roast
• 2 tbsp. oil
• 3 lg. dill pickles
• 1 (4 ounce.) can mushrooms (with liquid)
• 1/4 c. water
• 2 teaspoon beef bouillon
• Dash pepper
• 3 bay leaves

1. Brown roast in oil on stove top in Dutch oven pan.
2. Place dill pickles, cut in 1/2 inch chunks, on roast.
3. Pour over mushrooms with liquid.
4. Dissolve 2 tsp.
5. beef bouillon in 1/4 c. water and pour over roast.
6. Add in dash of pepper and 3 bay leaves.
7. Simmer 2-3 hrs.

beef roast, oil, dill pickles, mushrooms, water, beef bouillon, pepper, bay leaves

Taken from cookeatshare.com/recipes/pot-roast-and-pickles-22639 (may not work)