# Components:
→ Beef
01 - 3 lb beef chuck roast, trimmed
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
→ Marinade
04 - 1 1/2 cups dill pickle brine
05 - 2 tbsp Worcestershire sauce
06 - 2 tbsp brown sugar
07 - 4 cloves garlic, smashed
08 - 1 tbsp whole grain mustard
→ Vegetables
09 - 1 large onion, sliced
10 - 3 carrots, peeled, cut into large chunks
11 - 3 celery stalks, cut into large chunks
12 - 1 lb baby potatoes, halved
→ Cooking
13 - 2 tbsp vegetable oil
14 - 1 cup beef broth
# Preparation steps:
01 - Pat beef dry and season all sides evenly with kosher salt and black pepper.
02 - Combine pickle brine, Worcestershire sauce, brown sugar, smashed garlic, and whole grain mustard in a large container. Submerge beef in marinade and refrigerate for a minimum of 2 hours, preferably overnight.
03 - Preheat oven to 325°F. Remove beef from marinade, reserving the liquid, then pat beef dry.
04 - In a large Dutch oven over medium-high heat, heat vegetable oil. Sear beef roast on all sides until browned, about 2 to 3 minutes per side.
05 - Remove beef and set aside. Add sliced onion, carrots, and celery to the pot, sauté for 3 to 4 minutes while scraping up browned bits from the bottom.
06 - Return beef to pot nestling it among vegetables. Add halved baby potatoes around beef.
07 - Pour reserved marinade and beef broth over beef and vegetables. Bring to a simmer on the stovetop, then cover pot.
08 - Transfer covered pot to preheated oven and roast for 3 hours until beef is fork-tender.
09 - Remove pot from oven and let beef rest for 10 minutes before slicing or shredding. Serve with vegetables and pan juices.
