# What You'll Need:
→ Beef
01 - 3 lb beef chuck roast, trimmed
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
→ Marinade
04 - 1 1/2 cups dill pickle brine
05 - 2 tbsp Worcestershire sauce
06 - 2 tbsp brown sugar
07 - 4 cloves garlic, smashed
08 - 1 tbsp whole grain mustard
→ Vegetables
09 - 1 large onion, sliced
10 - 3 carrots, peeled and cut into large chunks
11 - 3 celery stalks, cut into large chunks
12 - 1 lb baby potatoes, halved
→ Cooking
13 - 2 tbsp vegetable oil
14 - 1 cup beef broth
# Step-by-Step:
01 - Pat the beef chuck roast dry and season evenly with kosher salt and black pepper.
02 - Combine dill pickle brine, Worcestershire sauce, brown sugar, smashed garlic cloves, and whole grain mustard in a large bowl or resealable bag. Submerge beef in marinade and refrigerate for a minimum of 2 hours or overnight for best flavor.
03 - Preheat oven to 325°F. Remove beef from marinade, reserving the liquid, and pat dry.
04 - Heat vegetable oil over medium-high heat in a large Dutch oven. Brown the beef on all sides, approximately 2 to 3 minutes per side, until a crust forms.
05 - Remove beef and add sliced onions, carrots, and celery to the pot. Cook for 3 to 4 minutes, scraping the bottom to loosen browned bits.
06 - Nestle the beef back among the vegetables and add halved baby potatoes. Pour in reserved marinade and beef broth.
07 - Bring the mixture to a simmer, cover the pot, and transfer to the preheated oven. Roast for 3 hours or until the beef is fork-tender.
08 - Remove from oven and let the beef rest uncovered for 10 minutes. Slice or shred and serve with vegetables and pan juices.
