Main Dishes and Casseroles · Page 65
Picnic Pot Roast
Ingredients
- 1 5 lb boned rump roast
- 3 Tbs oil
- 1 cup dill pickle liquid
- 1 cup chopped dill pickles
- 1 1/2 cups mayonnaise
- 1 1/2 tsp lemon juice
- 1 tsp prepared mustard
Instructions
Brown roast in oil on all sides; drain. Add pickle liquid, 1 cup water and half the pickles. Simmer covered for 3 1/2 hours. Remove roast, reserving drippings. Cool or chill wrapped overnight. Strain drippings; boil until reduced to 1/2 cup. Chill and skim fat. Blend remaining ingredients; add pickles and 2 tablespoons drippings. Chill and serve with roast.
From the transcription
Water is in the method only.
© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 65.