Save 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 served this pot roast on a chilly weekend when family came over. The tangy aroma drew everyone to the table, and the tenderness made it a true crowd-pleaser.
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 Beef:
- Pat beef dry and season all sides with salt and pepper.
- Prepare Marinade:
- In a bowl, combine pickle brine, Worcestershire sauce, brown sugar, garlic, and mustard. Submerge beef and marinate in refrigerator for at least 2 hours or overnight.
- Browning the Roast:
- Preheat oven to 325°F (165°C). Remove beef from marinade (reserve marinade) and pat dry. Heat oil in Dutch oven over medium-high. Sear roast on all sides until browned, about 2-3 minutes per side.
- Sauté Vegetables:
- Remove beef and set aside. Add onions, carrots, celery to pot. Sauté 3-4 minutes, scraping up browned bits.
- Assemble and Add Potatoes:
- Return beef to pot, nestle among vegetables, add potatoes.
- Add Liquid and Cook:
- Pour in reserved marinade and beef broth. Bring to simmer, cover, transfer to oven.
- Roasting:
- Roast 3 hours or until beef is fork-tender.
- Rest and Serve:
- Remove from oven, let rest 10 minutes, slice or shred beef. Serve with vegetables and pan juices.
Save Gathering around for this roast has become a tradition for my family, especially on cold nights. The flavors always spark stories about past dinners together.
Required Tools
Large Dutch oven or heavy-bottomed oven-safe pot, tongs, cutting board, and knife are needed for preparing this dish.
Allergen Information
This recipe contains none of the major allergens, but check Worcestershire sauce for fish or gluten if you are sensitive.
Nutritional Information
Per serving: 420 calories, 18 g total fat, 25 g carbohydrates, 39 g protein.
Save Give this tangy pot roast a try next Sunday – it's sure to become a favorite in your home too.
Recipe Questions & Answers
- → What does pickle brine add to the pot roast?
Pickle brine imparts a tangy, slightly acidic flavor that tenderizes the meat and enhances its juiciness.
- → Can I marinate the roast overnight?
Yes, marinating overnight deepens the flavor and tenderness, making the roast even more succulent.
- → What vegetables work best with this dish?
Carrots, celery, onions, and baby potatoes create a flavorful, hearty complement to the rich meat.
- → How is the pot roast seared before cooking?
It’s seared on all sides in hot oil until browned, which locks in juices and adds a caramelized depth.
- → Can I add extra tanginess to the dish?
Adding sliced pickles or pepperoncini during the last hour boosts the briny and mildly spicy notes.