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 pot roast for a family Sunday dinner and was amazed at how the pickle brine transformed the classic dish into something unforgettable. The beef is so tender that it can be shredded with just a fork, and the aroma fills the whole kitchen.
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 and Marinate:
- Pat the beef dry and season all sides with salt and pepper. 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 to 3 minutes per side. Remove beef and set aside.
- Sauté Vegetables:
- Add onions, carrots, and celery to the pot. Sauté for 3 to 4 minutes, scraping up browned bits.
- Combine Ingredients:
- Return beef to the pot, nestling it among the vegetables. Add potatoes.
- Braise and Roast:
- Pour in reserved marinade and beef broth. Bring to a simmer, cover, and transfer to the oven.
- Finish and Serve:
- Roast for 3 hours, or until beef is fork-tender. Remove from oven, let rest 10 minutes, then slice or shred beef. Serve with vegetables and pan juices.
Save This cozy meal has made for some of our most memorable family gatherings, with everyone diving in for seconds and fighting over the last bite of juicy roast.
Serving Suggestions
Pair your pickle brine pot roast with mashed potatoes, rice, or a thick slice of crusty bread to soak up the delicious, savory juices.
Storage and Leftovers
Store leftovers in an airtight container for up to 3 days in the refrigerator. The roast is perfect for sandwiches or reheated with a little extra broth to keep it moist.
Nutritional Information
Each serving provides about 420 calories, 18 g total fat, 25 g carbohydrates, and 39 g protein. This pot roast is naturally gluten-free and loaded with protein.
Save This pot roast is guaranteed to become a favorite–flavorful, simple, and perfect for sharing around the table.
Recipe FAQ
- → What cut of beef works best for this dish?
Beef chuck roast is ideal due to its marbling and tenderness after slow cooking, providing juicy, flavorful results.
- → How does pickle brine affect the flavor?
Pickle brine adds a tangy acidity that tenderizes the meat while infusing a bright, savory depth to the overall flavor.
- → Can I prepare this dish ahead of time?
Yes, marinate the meat overnight for enhanced flavor, and reheat gently after cooking for best texture.
- → What vegetables complement this pot roast?
Carrots, onions, celery, and potatoes create a balanced mix of sweetness and earthiness that enhances the meat.
- → Are there tips to make the meat more tender?
Marinating in the brine and slow roasting at a low temperature allows collagen breakdown, resulting in fork-tender meat.