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.
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
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.
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.