Save A succulent, fork-tender pot roast infused with tangy pickle brine and aromatic spices, delivering a unique depth of flavor and irresistible juiciness.
The first time I tried adding pickle brine to my pot roast, I was amazed by how it transformed a classic dish into something special. The family now requests it every chilly weekend.
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 beef dry and season on all sides with salt and pepper.
- Marinate:
- Combine pickle brine, Worcestershire sauce, brown sugar, garlic, and mustard in a bowl or zip-top bag. Submerge beef and marinate in the refrigerator for at least 2 hours. Overnight is best.
- Sear Beef:
- Preheat oven to 325°F (165°C). Remove beef from marinade (keep marinade) and pat dry. Heat oil in a Dutch oven over medium-high. Sear roast on all sides until browned, about 2–3 minutes per side.
- Sauté Vegetables:
- Remove beef and set aside. Add onions, carrots, and celery to pot. Sauté for 3–4 minutes, scraping up browned bits.
- Build Roast:
- Return beef to pot, nestling among vegetables. Add potatoes.
- Add Liquid:
- Pour in reserved marinade and beef broth. Bring to a simmer. Cover and transfer to oven.
- Roast:
- Roast for 3 hours, until beef is fork-tender.
- Rest and Serve:
- Remove from oven, let rest 10 minutes, then slice or shred beef. Serve with vegetables and pan juices.
Save This roast always reminds me of Sunday dinners, when the scent filled the house and we anxiously waited to sit together at the table.
Serving Suggestions
Enjoy this pot roast with crusty bread to soak up pan juices or spoon it over creamy mashed potatoes for extra comfort.
Allergen Information
Contains none of the major allergens. If sensitive, confirm ingredients in Worcestershire sauce.
Nutritional Information
Per serving: 420 calories, 18 g total fat, 25 g carbohydrates, 39 g protein.
Save Let the roast rest before slicing and serve the tender beef with the vegetables and sauce. It's sure to be a new favorite in your dinner rotation.
Recipe FAQs
- → What flavor does the pickle brine add?
Pickle brine imparts a tangy, slightly acidic note that tenderizes the meat and adds depth to the overall flavor.
- → Can I marinate the beef longer than 2 hours?
Yes, marinating overnight enhances the infusion of flavors and ensures a more tender result.
- → What’s the best cut of beef to use?
Beef chuck roast is ideal due to its marbling and ability to become tender during slow cooking.
- → Can I add pickles during cooking?
Adding sliced pickles in the last hour intensifies briny flavors without overpowering the dish.
- → How do I achieve a perfect sear?
Heat oil over medium-high heat and sear the beef on all sides until browned, about 2-3 minutes each side.
- → What sides complement this dish?
Crusty bread, mashed potatoes, or steamed vegetables pair well with the rich flavors and juices.