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 pickle brine pot roast, I worried the brine would overpower the flavors but it only enhanced the savoriness and created the most melt-in-your-mouth beef I've ever tasted.
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 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.
- Preheat Oven:
- Preheat the oven to 325°F (165°C). Remove the beef from the marinade (reserve marinade) and pat dry.
- Sear Roast:
- 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.
- Sauté Vegetables:
- Remove the beef and set aside. Add onions, carrots, and celery to the pot. Sauté for 3–4 minutes, scraping up browned bits.
- Combine:
- Return the beef to the pot, nestling it among the vegetables. Add potatoes.
- Simmer:
- 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 recipe always brings back family memories of Sunday dinners where everyone eagerly awaited that first slice of ultra-tender beef served alongside hearty vegetables.
Required Tools
Large Dutch oven or heavy-bottomed oven-safe pot, tongs, cutting board and knife
Allergen Information
Contains none of the major allergens, but check your Worcestershire sauce for fish or gluten.
Nutritional Information
Per serving: Calories 420, Total Fat 18 g, Carbohydrates 25 g, Protein 39 g
Save Let the roast rest before serving for the juiciest slices. Enjoy with crusty bread and plenty of pan juices for full flavor.
Recipe Questions & Answers
- → What cut of meat works best for this dish?
Beef chuck roast is ideal due to its marbling and tenderizing properties during slow cooking.
- → How does the pickle brine affect the flavor?
It imparts a tangy, slightly acidic note that enhances the beef’s richness and adds depth to the dish.
- → Can I prepare this dish without marinating overnight?
Marinating for at least 2 hours helps develop flavor, but overnight yields a more pronounced tang and tenderness.
- → What vegetables pair well with this preparation?
Onions, carrots, celery, and baby potatoes add sweetness, earthiness, and texture that balance the tangy meat.
- → How do I add extra briny flavor during cooking?
Adding sliced pickles or pepperoncini during the last hour of roasting can boost the brininess and mild spice.