Pin A succulent, fork-tender pot roast infused with tangy pickle brine and aromatic spices, delivering a unique depth of flavor and irresistible juiciness.
The very first time I made this pickle brine pot roast, my family was amazed by how much flavor the brine added to the beef. It quickly became a requested meal for Sunday dinners, especially during colder months.
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
- Prepare the 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 & dry:
- Preheat oven to 325°F (165°C). Remove the beef from the marinade (reserve marinade) and pat dry.
- Sear:
- 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 beef to the pot, nestling it among the vegetables. Add potatoes.
- Braise:
- Pour in 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 & serve:
- Remove from oven, let rest 10 minutes, then slice or shred beef. Serve with vegetables and pan juices.
Pin 
This pot roast has become a comfort food tradition in our home. Everyone gathers around, enjoying the rich aromas and warm, hearty flavors together.
Serving Suggestions
Serve with crusty bread or over mashed potatoes to soak up the delicious pan juices. A side of fresh green salad adds a crisp balance.
Required Tools
You will need a large Dutch oven or heavy-bottomed oven-safe pot, tongs, and a cutting board with a sharp knife.
Nutritional Information
Each serving provides about 420 calories, 18 g total fat, 25 g carbohydrates, and 39 g protein.
Pin This pickle brine pot roast is sure to become a new favorite for both weeknight dinners and special occasions. Try it with your favorite sides and enjoy every juicy bite.
Recipe Questions & Answers
- → What cuts of beef work best?
Beef chuck roast is ideal for slow cooking due to its marbling and tenderness after long cooking.
- → How long should the beef marinate?
A minimum of 2 hours is recommended, but overnight marinating enhances flavor depth and tenderness.
- → Can I add extra vegetables?
Yes, besides onions, carrots, celery, and potatoes, root vegetables like parsnips can complement the dish well.
- → What is the role of the pickle brine?
The pickle brine adds a tangy acidity that tenderizes the meat and adds unique brightness to the flavor profile.
- → Is it possible to add heat to the dish?
Adding sliced pepperoncini during cooking infuses a gentle spicy kick without overpowering the flavors.