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

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