Pot Roast with Dill Pickles

3 lb Bottom or top round roast

2 tb Peanut oil

1 lg Yellow onion, peeled &

- chopped 4 Dried mushrooms (optional)

6 Peppercorns

1 Bay leaf

1/4 c Beef stock or bouillon

3 Dill pickles, chopped

1 c Sour cream

Brown the roast well in the oil (be sure that pan is hot before you put in the oil or the meat). lace the meat in a covered casserole, and add all the remaining ingredients except the sour cream. Simmer for about 2 hours, or until the meat is very tender. Add the sour cream, and simmer for 1/2 hour more. Slice and serve with the rich sauce on the top.