Save 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 made this pot roast, my family was surprised by the punch of flavor from the pickle brine. It’s become a weekend favorite when we want roast beef with a twist that feels comforting but new.
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.
- Prep and Sear:
- Preheat the oven to 325°F (165°C). Remove the beef from the marinade (reserve marinade) and pat dry. Heat oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 2, 3 minutes per side.
- Vegetables:
- Remove the beef and set aside. Add onions, carrots, and celery to the pot. Sauté for 3, 4 minutes, scraping up browned bits.
- Assemble Pot Roast:
- Return the beef to the pot, nestling it among the vegetables. Add potatoes.
- Add Liquid:
- Pour in the reserved marinade and beef broth. Bring to a simmer, cover, and transfer to the oven.
- Roast:
- Roast for 3 hours, or until the beef is fork-tender.
- Finish:
- Remove from oven, let rest 10 minutes, then slice or shred the beef. Serve with vegetables and pan juices.
Save This roast has made some fun memories at Sunday dinners, especially when everyone gathers around the table and debates whether the pickle brine is the secret ingredient.
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 if you have a fish or gluten sensitivity.
Nutritional Information
Per serving: 420 calories, 18 g total fat, 25 g carbohydrates, 39 g protein
Save This pickle brine pot roast brings together classic comfort and tangy innovation, leaving everyone asking for seconds—and the recipe!
Kitchen Guide
- → How does pickle brine affect the beef flavor?
Pickle brine adds a subtle tanginess and tenderizes the meat, infusing it with bright, savory notes that complement the rich beef.
- → Can I prepare the dish without marinating overnight?
While overnight marination allows deeper flavor, a minimum of 2 hours can still impart noticeable tang and tenderness.
- → What vegetables work best with this cooking method?
Root vegetables like carrots, celery, onions, and baby potatoes hold up well to slow cooking and add natural sweetness and texture.
- → Is searing the beef necessary before roasting?
Searing locks in juices and creates a flavorful crust, enhancing texture and depth of the final dish.
- → How can I add a spicy element to this dish?
Adding sliced pepperoncini or a few chili flakes during cooking provides a gentle heat without overpowering the tangy flavors.
- → What are good serving suggestions for this dish?
Serve with crusty bread or mashed potatoes to soak up the savory pan juices for a complete, satisfying meal.