Description
A unique twist on the classic pot roast, this recipe infuses the beef with tangy pickle juice, creating a savory, flavorful dish that’s tender and juicy with a delicious, subtle pickled kick.
Ingredients
Scale
- 3 lb beef chuck roast
- 1 cup dill pickle juice (from jarred pickles)
- 1 tbsp olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 4 medium carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 cups beef broth
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp Worcestershire sauce
- 2 tbsp cornstarch (optional, for thickening)
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 325°F (165°C).
- Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Season the beef chuck roast with salt, pepper, paprika, and thyme.
- Brown the roast on all sides in the hot oil, about 5 minutes per side. Remove the roast from the pot and set it aside.
- Add the sliced onions and minced garlic to the pot and cook for 2–3 minutes, until softened and fragrant.
- Pour in the pickle juice, beef broth, and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
- Return the roast to the pot and add the carrots and potatoes around it.
- Cover the pot with a lid and transfer it to the preheated oven. Roast for 3 to 4 hours, or until the beef is tender and easily shreds with a fork.
- If you prefer a thicker gravy, remove the roast and vegetables from the pot and place the pot back on the stove over medium heat. Mix the cornstarch with a little cold water to make a slurry, then stir it into the simmering liquid until it thickens, about 3–5 minutes.
- Shred the roast with two forks and return it to the pot, mixing it into the gravy and vegetables.
- Garnish with fresh parsley before serving. Serve hot with mashed potatoes or crusty bread!
Notes
- The pickle juice adds a unique tang that balances the richness of the roast, but feel free to adjust the amount depending on how pickled you want the flavor.
- If you don’t have a Dutch oven, you can use any heavy, oven-safe pot with a lid, or transfer the ingredients to a roasting pan covered with foil.
- This recipe can be made in a slow cooker: brown the roast first, then add all ingredients to the slow cooker and cook on low for 8 hours or high for 4–5 hours.
- For a milder flavor, use half pickle juice and half beef broth.
- Prep Time: 15 minutes
- Cook Time: 3–4 hours
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg