# What You'll Need:
→ 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 and 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
# How to make it:
01 - Pat the beef dry and season all sides evenly with kosher salt and black pepper.
02 - In a large bowl or zip-top bag, combine dill pickle brine, Worcestershire sauce, brown sugar, smashed garlic, and whole grain mustard. Submerge the beef in the mixture and refrigerate for at least 2 hours, preferably overnight.
03 - Preheat the oven to 325°F. Remove beef from marinade, reserving the liquid, and pat dry thoroughly.
04 - In a large Dutch oven over medium-high heat, heat vegetable oil. Sear beef on all sides until a rich brown crust forms, approximately 2–3 minutes per side.
05 - Remove the beef and set aside. Add onions, carrots, and celery to the pot and sauté for 3–4 minutes, loosening browned bits from the bottom.
06 - Return the beef to the pot, nestling it among the vegetables. Add halved baby potatoes around the roast.
07 - Pour in reserved marinade and beef broth. Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
08 - Cook for 3 hours or until the beef is fork-tender and easily shredded.
09 - Remove from oven and let rest for 10 minutes. Slice or shred the beef and serve with the vegetables and pan juices.
