Save A succulent fork-tender pot roast infused with tangy pickle brine and aromatic spices delivers a unique depth of flavor and irresistible juiciness. This satisfying main dish is sure to surprise and delight anyone who tries it.
I discovered this pickle brine pot roast when I had leftover pickle juice and decided to experiment. Our family was amazed by how juicy and flavorful the beef turned out, and now it is a requested favorite for Sunday dinners.
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 and 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 the beef dry and season all sides with salt and pepper.
- Marinate:
- In a large bowl or zip-top bag combine the pickle brine Worcestershire sauce brown sugar garlic and mustard. Submerge the beef and marinate in the refrigerator for at least 2 hours preferably overnight.
- Prepare Beef:
- Preheat the oven to 325°F (165°C). Remove the beef from the marinade (reserve marinade) and pat dry.
- Sear:
- Heat oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned about 2 3 minutes per side.
- Sauté Vegetables:
- Remove the beef and set aside. Add onions carrots and celery to the pot. Sauté for 3 4 minutes scraping up browned bits.
- Combine:
- Return the beef to the pot nestling it among the vegetables. Add potatoes.
- Add Liquids:
- Pour in the reserved marinade and beef broth. Bring to a simmer cover and transfer to the oven.
- Roast:
- Roast for 3 hours or until the beef is fork-tender.
- Rest and Serve:
- Remove from oven let rest 10 minutes then slice or shred the beef. Serve with vegetables and pan juices.
Save When I made this for a holiday meal the whole table was buzzing about the savory twist. It is now a family tradition to serve this pot roast at special gatherings.
Required Tools
Large Dutch oven or heavy-bottomed oven-safe pot tongs cutting board and knife
Allergen Information
Contains none of the major allergens but check Worcestershire sauce for fish or gluten if sensitive.
Nutritional Information
Per serving: Calories 420 Total Fat 18 g Carbohydrates 25 g Protein 39 g
Save With a savory tang and perfectly tender beef this pot roast elevates comfort food and will become a staple in your recipe rotation.
Recipe Guide
- → What cut of beef works best?
Beef chuck roast is ideal for its marbling and tenderness after slow cooking.
- → How long should the beef marinate?
Marinate for at least 2 hours, but preferably overnight for deeper flavor penetration.
- → Can I add vegetables to the pot?
Yes, onions, carrots, celery, and baby potatoes are added for flavor and texture.
- → How is the meat cooked to be tender?
After searing, the roast simmers slowly in the marinade and broth for about 3 hours until fork-tender.
- → Can I adjust the tanginess?
Adding sliced pickles during the last hour or pepperoncini for heat can enhance the tang and flavor.