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 was initially skeptical about using pickle brine in a classic pot roast, but the result was unbelievably flavor-packed. The brine made the beef super tender and every bite had a surprising brightness.
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
- Prep Beef:
- Pat the beef dry and season all sides with salt and pepper.
- Make Marinade:
- 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.
- Prepare for Roasting:
- Preheat the oven to 325°F (165°C). Remove the beef from the marinade (reserve marinade) and pat dry.
- Sear Beef:
- 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 & Add Potatoes:
- Return the beef to the pot, nestling it among the vegetables. Add potatoes.
- Add Liquids:
- 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.
- Rest & Serve:
- Remove from oven, let rest 10 minutes, then slice or shred the beef. Serve with vegetables and pan juices.
Save Growing up, the smell of pot roast meant a family dinner was on the horizon. This brined version quickly became my family's new favorite for Sunday meals together.
Required Tools
Large Dutch oven or heavy-bottomed oven-safe pot, tongs, cutting board and knife
Allergen Information
Contains none of the major allergens. Check Worcestershire sauce for fish or gluten if sensitive.
Nutritional Information
Calories: 420, Total Fat: 18 g, Carbohydrates: 25 g, Protein: 39 g (per serving)
Save This pickle brine pot roast will surprise your guests with its bold flavor. Enjoy leftovers as sandwiches or over mashed potatoes for a comforting meal.
Recipe FAQ
- → What role does pickle brine play in this dish?
Pickle brine adds acidity and tang, tenderizing the beef while infusing it with a unique, bright flavor that balances the richness of the meat.
- → Can I marinate the beef overnight?
Yes, marinating overnight enhances the infusion of flavors and helps break down the meat fibers for more tenderness.
- → What vegetables pair well with this dish?
Onions, carrots, celery, and baby potatoes complement the beef, absorbing the brine’s tang and creating a hearty, flavorful accompaniment.
- → Is it necessary to sear the beef before roasting?
Searing develops a rich crust and deepens the flavor by caramelizing the meat’s surface before slow roasting.
- → How can I add a spicy kick to the dish?
Adding sliced pepperoncini during the cooking delivers a subtle heat and enhances complexity without overpowering the main flavors.