Juicy, fork-tender pot roast infused with tangy pickle brine and aromatic spices, slow-cooked with fresh veggies.
# Components:
→ Beef
01 - 3 pounds beef chuck roast, trimmed
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
→ Marinade
04 - 1½ cups dill pickle brine
05 - 2 tablespoons Worcestershire sauce
06 - 2 tablespoons brown sugar
07 - 4 cloves garlic, smashed
08 - 1 tablespoon whole grain mustard
→ Vegetables
09 - 1 large onion, sliced
10 - 3 carrots, peeled and cut into large chunks
11 - 3 celery stalks, cut into large chunks
12 - 1 pound baby potatoes, halved
→ Cooking
13 - 2 tablespoons vegetable oil
14 - 1 cup beef broth
# Directions:
01 - Pat the beef dry and season all sides evenly with kosher salt and black pepper.
02 - Combine pickle brine, Worcestershire sauce, brown sugar, smashed garlic, and whole grain mustard in a container. Submerge the beef in the marinade and refrigerate for at least 2 hours, preferably overnight.
03 - Preheat oven to 325°F. Remove beef from marinade, reserve the liquid, and pat the beef dry.
04 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, approximately 2 to 3 minutes per side.
05 - Remove beef and set aside. Add sliced onion, carrots, and celery to the pot and sauté for 3 to 4 minutes, scraping up browned bits from the bottom.
06 - Nestle the beef back among the sautéed vegetables in the pot and add the halved baby potatoes.
07 - Pour the reserved marinade and beef broth over the contents. Bring to a simmer, cover the pot, and transfer to the preheated oven.
08 - Roast for 3 hours until the beef is fork-tender and infused with flavor.
09 - Remove from oven and let rest for 10 minutes before slicing or shredding. Serve hot with vegetables and pan juices.
