# Components:
→ Beef
01 - 3 lb beef chuck roast, trimmed
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
→ Marinade
04 - 1 1/2 cups dill pickle brine
05 - 2 tbsp Worcestershire sauce
06 - 2 tbsp brown sugar
07 - 4 cloves garlic, smashed
08 - 1 tbsp whole grain mustard
→ Vegetables
09 - 1 large onion, sliced
10 - 3 carrots, peeled and cut into large chunks
11 - 3 celery stalks, cut into large chunks
12 - 1 lb baby potatoes, halved
→ Cooking
13 - 2 tbsp vegetable oil
14 - 1 cup beef broth
# Directions:
01 - Pat the beef dry and season all sides evenly with kosher salt and black pepper.
02 - Combine dill pickle brine, Worcestershire sauce, brown sugar, smashed garlic, and whole grain mustard in a large container. Submerge the beef and marinate in the refrigerator for at least 2 hours, preferably overnight.
03 - Preheat the oven to 325°F. Remove beef from the marinade, reserving the liquid, and pat the meat dry.
04 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until a rich brown crust forms, about 2 to 3 minutes per side.
05 - Remove the seared beef and set aside. Add sliced onions, carrots, and celery to the pot and sauté for 3 to 4 minutes, stirring and scraping up browned bits.
06 - Nestle the roast back among the sautéed vegetables and add the halved baby potatoes.
07 - Pour the reserved marinade and beef broth into the pot. Bring to a simmer, cover with a lid, and transfer the pot to the preheated oven.
08 - Cook in the oven for 3 hours or until the beef is fork-tender.
09 - Remove from oven and allow the roast to rest for 10 minutes. Slice or shred the beef and serve alongside the vegetables with pan juices.
