Save Pin A succulent, fork-tender pot roast infused with tangy pickle brine and aromatic spices, delivering a unique depth of flavor and irresistible juiciness.
The first time I tried pickle brine in pot roast was purely experimental, but the result was so flavorful that it immediately became a family favorite. Infusing brine with rich beef and vegetables brings out a depth that leaves everyone asking for seconds.
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 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 large Dutch oven over medium-high heat. Sear roast on all sides until browned, about 2–3 minutes per side.
- Sauté Vegetables:
- Remove beef. Add onions, carrots, and celery to pot. Sauté for 3–4 minutes, scraping up browned bits.
- Add Beef and Potatoes:
- Return beef to pot, nestling among vegetables. Add potatoes.
- Braise:
- Pour in reserved marinade and beef broth. Bring to simmer, cover, and transfer to oven.
- Cook:
- Roast for 3 hours, until beef is fork-tender.
- Serve:
- Remove from oven, let rest 10 minutes, then slice or shred beef. Serve with vegetables and pan juices.
Save Pin This roast has marked more than one Sunday dinner at our house, and the leftovers rarely last beyond the next day. Slicing it up for sandwiches the following lunch has become something of a cherished routine.
Serving Suggestions
Pair this pot roast with crusty bread or creamy mashed potatoes to soak up delicious pan juices. Steamed green beans or roasted Brussels sprouts make ideal sides for a hearty meal.
Storage and Leftovers
Refrigerate leftover roast and vegetables in an airtight container for up to 3 days. The flavors deepen over time, making terrific sandwiches or hash the next day.
Nutritional Information
Each serving provides about 420 calories, 18 g total fat, 25 g carbohydrates, and 39 g protein, making it a well-rounded main dish for most diets.
Save Pin This pickle brine pot roast is sure to surprise and delight. Try it for your next family dinner and watch it instantly become a new favorite.
Recipe FAQs
- → What cut of beef works best for this dish?
Beef chuck roast is ideal due to its marbling and tenderness when slow-cooked, ensuring a juicy, flavorful result.
- → How does pickle brine affect the meat's flavor?
Pickle brine adds a tangy, slightly acidic note that brightens the rich beef while tenderizing the meat during marination.
- → Can I prepare this dish in advance?
Yes, marinate the beef overnight for enhanced flavor and cook the roast ahead; it reheats well, maintaining tenderness.
- → What vegetables complement this pot roast?
Onions, carrots, celery, and baby potatoes add sweetness, earthiness, and texture, perfectly balancing the savory meat.
- → Are there tips for adding extra depth or spice?
Adding sliced pickles in the last hour boosts brininess; pepperoncini slices introduce a mild, pleasant heat.