Save to Pinterest 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 tried this pot roast on a chilly evening, and the tangy brine instantly elevated the classic comfort dish. It quickly became a family favorite thanks to its irresistible juiciness.
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
- Prepare 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.
- Preheat & Dry:
- Preheat oven to 325°F (165°C). Remove beef from marinade (reserve marinade) and pat dry.
- Sear:
- Heat oil in large Dutch oven over medium-high heat. Sear the 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.
- Combine & Layer:
- Return beef to pot, nestling among 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 & Serve:
- Remove from oven, let rest 10 minutes, then slice or shred beef. Serve with vegetables and pan juices.
Save to Pinterest This roast is now our go-to for Sunday dinners, and slicing into the tender meat together always feels cozy and celebratory.
Required Tools
Large Dutch oven or heavy-bottomed oven-safe pot, tongs, cutting board, and knife are essential for best results.
Allergen Information
No major allergens, though some Worcestershire sauces may contain gluten or fish.
Nutritional Information
Each serving contains approximately 420 calories, 18 g total fat, 25 g carbohydrates, and 39 g protein.
Save to Pinterest This pot roast brings bold flavor and comfort to any table. Make it once and it may just become your signature family dinner.
Recipe Questions & Answers
- → What is the purpose of the pickle brine?
The pickle brine adds a tangy, slightly acidic flavor that tenderizes the beef and enhances its juiciness, creating a unique depth of taste.
- → Can I marinate the beef longer?
Yes, marinating overnight allows the flavors to penetrate deeply, resulting in a more tender and flavorful roast.
- → What cut of beef works best for this dish?
Beef chuck roast is ideal due to its marbling, which breaks down during slow cooking for tender, juicy results.
- → Is it necessary to sear the beef before roasting?
Searing caramelizes the surface, adding rich flavor and texture before slow roasting.
- → Can I add extra vegetables to the pot?
Absolutely, adding root vegetables like potatoes, carrots, or celery complements the roast and cooks perfectly in the slow roasting process.