Labels:text | screenshot | font OCR: POT ROAST, RUSSIAN STYLE Russian flavors with rich sour cream, lemon and fresh dill weed are the ingrediants that give this pot roast its appeal. 5 medium potatoes, peeled and 2 medium onions, sliced cut into 1 inch chunks 3 teaspoons salid oil 4 lbs. beef boneless rump roast, 1 teaspoon beef bouilion chuck or bottom roast 1 teaspoon black pepper 1 cup sour cream 1 tablespoon flour 4 cup water 1 teaspoon lemon juice ' cup snipped dill weed (dill tops) Place 5 potatoes, 2 medium onions and 3 tablespoons oil in dutch oven. Cook, stirring for about 10 minutes until onions are tender. Remove potatoes and onions from pan with slotted spoon, draining oil. This recipe is custom made for meat and potatoes type people
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