Description

This tender pot roast infused with tangy dill pickle flavors is a comforting and flavorful dish perfect for a hearty family meal. The slow braising process results in a juicy, melt-in-your-mouth roast that pairs beautifully with the savory pickle broth gravy.

Ingredients

Beef Chuck Roast:

3–4 pound

Olive Oil:

1 tablespoon

Yellow Onion:

1 large, sliced

Garlic:

4 cloves, minced

Dill Pickle Juice:

1 cup (from the jar)

Beef Broth:

1/2 cup

Dill Pickles:

1/2 cup, sliced

Worcestershire Sauce:

1 tablespoon

Dried Thyme:

1 teaspoon

Black Pepper:

1/2 teaspoon

Carrots:

4 medium, cut into chunks

Baby Potatoes:

1 1/2 pounds, halved

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Instructions

Preheat the Oven: Preheat the oven to 300°F (150°C).
Sear the Roast: Pat the chuck roast dry, season with pepper, and sear on all sides in a Dutch oven.
Sauté Onion and Garlic: Add sliced onion and garlic to the pot, cook until softened.
Deglaze the Pot: Pour in pickle juice and beef broth, scraping up browned bits.
Add Ingredients: Stir in Worcestershire sauce, thyme, and pickles. Return roast to the pot.
Add Vegetables: Nestle carrots and potatoes around the roast.
Cook: Cover and braise in the oven for 3 1/2 to 4 hours.
Shred and Serve: Remove roast and vegetables, shred the beef, and serve with pickled broth.

Notes

For a slow cooker version, sear the meat first, then cook on low for 8–9 hours.
Use bread-and-butter pickles for a sweeter flavor profile.
Leftovers make great sandwiches.