Pin it A succulent, fork-tender pot roast infused with tangy pickle brine and aromatic spices, delivering a unique depth of flavor and irresistible juiciness.
I first tried adding pickle brine to pot roast on a whim, and it completely transformed a simple dish into an unforgettable centerpiece. The tangy undertones from the brine were such a delicious surprise that even my pickiest eaters wanted seconds.
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Ingredients
- Beef: 3 lb (1.4 kg) beef chuck roast, trimmed, 1 tsp kosher salt, 1/2 tsp black pepper
- Marinade: 1 1/2 cups dill pickle brine (from a jar of pickles), 2 tbsp Worcestershire sauce, 2 tbsp brown sugar, 4 cloves garlic (smashed), 1 tbsp whole grain mustard
- Vegetables: 1 large onion (sliced), 3 carrots (peeled, cut into large chunks), 3 celery stalks (cut into large chunks), 1 lb (450 g) baby potatoes (halved)
- Cooking: 2 tbsp vegetable oil, 1 cup beef broth
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Instructions
- Season Beef:
- Pat beef dry and season all sides with salt and pepper
- Marinate:
- In a large bowl or zip-top bag, combine pickle brine, Worcestershire sauce, brown sugar, garlic, and mustard. Submerge beef and marinate in refrigerator at least 2 hours, preferably overnight
- Prep & Sear:
- Preheat oven to 325°F (165°C). Remove beef from marinade (reserve marinade) and pat dry. Heat oil in a large Dutch oven over medium-high. Sear roast on all sides until browned, about 2 to 3 minutes per side
- Sauté Vegetables:
- Remove beef and set aside. Add onions, carrots, celery to pot. Sauté for 3 to 4 minutes, scraping up browned bits
- Combine:
- Return beef to pot, nestling it among vegetables. Add potatoes
- Braise:
- Pour in reserved marinade and beef broth. Bring to simmer, cover, and transfer to oven
- Roast:
- Roast for 3 hours, or until beef is fork-tender
- Rest & Serve:
- Remove from oven, let rest 10 minutes, then slice or shred beef. Serve with vegetables and pan juices
Pin it This roast is always a hit at our Sunday dinners. My kids love helping nestle the vegetables around the beef, and there are never any leftovers after we share stories around the table.
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Required Tools
Large Dutch oven or heavy-bottomed oven-safe pot, tongs, cutting board, knife
Allergen Information
Contains none of the major allergens. Always check Worcestershire sauce for fish or gluten content if sensitive.
Nutritional Information
Per serving: calories 420, total fat 18 g, carbohydrates 25 g, protein 39 g
Pin it 
Give this pot roast a try for your next family meal. The tangy, savory flavors are sure to impress everyone at the table.
Common Questions
- → What cut of beef is best for this dish?
Beef chuck roast is ideal as it becomes tender and flavorful when slow-cooked, absorbing the marinade well.
- → How long should the beef marinate in the pickle brine?
For best results, marinate the beef for at least two hours, preferably overnight, to maximize flavor infusion.
- → Can I add extra vegetables during cooking?
Yes, adding a handful of sliced pickles in the last hour or pepperoncini can enhance the tangy, spicy notes.
- → What is the purpose of searing the roast before roasting?
Searing locks in juices and creates a flavorful browned crust, enriching the overall taste and texture.
- → How do I know when the roast is done?
The roast is ready when it becomes fork-tender and easily shredded, typically after about 3 hours of slow roasting.
