Save It A succulent, fork-tender pot roast infused with tangy pickle brine and aromatic spices, delivering a unique depth of flavor and irresistible juiciness.
When I first tried using pickle brine in my pot roast, the result was so tender and full of flavor that it instantly became a staple for cozy family 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 the 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 for roasting:
- Preheat oven to 325°F (165°C). Remove beef from marinade (reserve marinade) and pat dry.
- Sear the 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 any browned bits.
- Assemble the pot:
- Return beef to pot, nestling among vegetables. Add potatoes.
- Add liquids:
- Pour in reserved marinade and beef broth. Bring to 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 It This pot roast is always a hit at Sunday suppers, where everyone gathers around the table for seconds and a story.
Required Tools
Large Dutch oven or heavy-bottomed oven-safe pot, tongs, cutting board and knife.
Allergen Information
Contains: None of the major allergens. 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 It This pickle brine pot roast makes Sundays special and redefines comfort food in just a few simple steps.
Common Questions About Recipes
- → What cut of beef works best for this dish?
Beef chuck roast is ideal for its marbling and tenderness after slow cooking.
- → How does the pickle brine affect the beef?
The brine adds a subtle tang and helps tenderize the meat during marination.
- → Can I prepare this without pickles?
While pickle brine is key for flavor, you can substitute with a mix of vinegar and water for similar acidity.
- → What vegetables complement this preparation?
Onions, carrots, celery, and baby potatoes all roast well and absorb the savory cooking juices.
- → How long should the beef rest after cooking?
Resting the beef for about 10 minutes helps juices redistribute, ensuring a moist texture.
- → Can this dish be made spicy?
Adding sliced pepperoncini or a pinch of chili flakes can introduce a mild heat.