Tender beef chuck braised with tangy pickle brine and savory vegetables, offering deep, rich flavor.
# What You'll Need:
→ Beef
01 - 3 pounds beef chuck roast, trimmed
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
→ Marinade
04 - 1 1/2 cups dill pickle brine
05 - 2 tablespoons Worcestershire sauce
06 - 2 tablespoons brown sugar
07 - 4 cloves garlic, smashed
08 - 1 tablespoon 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 pound baby potatoes, halved
→ Cooking
13 - 2 tablespoons vegetable oil
14 - 1 cup beef broth
# Method:
01 - Pat the beef dry and season all sides with kosher salt and black pepper.
02 - Combine dill pickle brine, Worcestershire sauce, brown sugar, smashed garlic, and whole grain mustard in a large bowl or zip-top bag. Submerge the beef and refrigerate for at least 2 hours, preferably overnight.
03 - Set the oven to 325°F and remove the beef from the marinade, reserving the liquid. Pat the beef dry.
04 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until evenly browned, approximately 2–3 minutes per side.
05 - Remove beef and add onions, carrots, and celery to the pot. Cook for 3–4 minutes, stirring and scraping up browned bits.
06 - Return the seared beef to the pot nestled among the vegetables and add the halved baby potatoes.
07 - Pour in the reserved marinade and beef broth, bring to a gentle simmer, cover, and transfer to the preheated oven.
08 - Cook for 3 hours or until the beef is fork-tender.
09 - Remove from oven and let rest for 10 minutes before slicing or shredding. Serve alongside vegetables and pan juices.
