Description
This tender pickle-infused pot roast is a comforting dish that combines the tangy flavors of dill pickles with succulent beef. Slow-cooked to perfection, this pot roast is sure to become a family favorite.
Ingredients
Scale
Chuck Roast:
3–4 pound chuck roast
Seasoning:
1 tablespoon olive oil
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
Vegetables:
1 medium onion, sliced
3 cloves garlic, minced
3 carrots, peeled and cut into chunks
2–3 potatoes, peeled and quartered
Liquid:
1 cup dill pickle juice
1 cup beef broth
Additional Flavorings:
1/2 cup chopped dill pickles
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
Garnish:
fresh chopped parsley for garnish
Instructions
- Prepare the Roast: Pat the roast dry and season with black pepper, paprika, and thyme.
- Sear the Roast: Heat olive oil in a large Dutch oven, sear the roast on each side until browned, then set aside.
- Cook the Vegetables: In the same pot, cook onion, then add garlic. Deglaze with pickle juice and beef broth.
- Add Flavorings: Stir in chopped pickles, Worcestershire sauce, and Dijon mustard. Return the roast to the pot.
- Cook: Add carrots and potatoes, cover, and bake at 300°F for 3.5 to 4 hours.
- Rest and Serve: Let the roast rest, then garnish with parsley before serving.
Notes
- For a more intense pickle flavor, marinate the roast in pickle juice overnight before cooking.
- This dish pairs well with crusty bread or mashed cauliflower for a low-carb side.
- Leftovers make excellent sandwiches.
Nutrition
- Serving Size: 1 portion
- Calories: 470
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg
