Save 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 made this pickle brine pot roast on a chilly weekend and was amazed by its juicy texture and savory tang. The aroma alone had everyone eagerly waiting around the dinner table.
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 pickle brine, Worcestershire sauce, brown sugar, garlic, and mustard. Submerge beef and marinate in the refrigerator for at least 2 hours, preferably overnight.
- Prepare Oven:
- Preheat oven to 325°F (165°C). Remove beef from marinade (reserve marinade) and pat dry.
- Sear Beef:
- Heat oil in a large Dutch oven over medium-high heat. 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 the pot. Sauté for 3–4 minutes, scraping up browned bits.
- Assemble Pot Roast:
- Return beef to the pot, nestling it among the vegetables. Add potatoes.
- Add Liquids:
- Pour in reserved marinade and beef broth. Bring to a simmer, cover, and transfer to oven.
- Roast:
- Roast for 3 hours, or 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 pot roast quickly became a family favorite with everyone requesting seconds. Sharing a hearty meal like this brings us together around the table every time.
Required Tools
Use a large Dutch oven or heavy-bottomed oven-safe pot, sturdy tongs, and a sharp knife and cutting board for easy preparation.
Allergen Information
No major allergens in main ingredients; check Worcestershire sauce for fish or gluten if needed.
Nutritional Information
Per serving: 420 calories, 18 g total fat, 25 g carbohydrates, 39 g protein.
Save Enjoy every bite of this comfort classic. The tangy pickle brine truly sets your pot roast apart!
Recipe FAQs
- → What cut of beef works best for this dish?
Beef chuck roast is ideal due to its marbling and tenderness after slow cooking, yielding rich flavors and juicy texture.
- → How does the pickle brine affect the flavor?
The pickle brine adds a tangy acidity that tenderizes the meat and infuses the roast with a subtle, bright depth of flavor.
- → Can I prepare the marinade in advance?
Yes, marinating the beef overnight in the brine mixture really enhances flavor penetration and tenderness.
- → What vegetables complement this pot roast?
Onions, carrots, celery, and baby potatoes are used as they absorb the cooking juices and provide balanced sweetness and texture.
- → Is it possible to add a spicy element?
Adding sliced pepperoncini during cooking will introduce a gentle spicy kick without overpowering the dish.
- → How should leftovers be served?
Leftovers are delicious shredded for sandwiches or reheated with vegetables, retaining moist and flavorful qualities.