Dill Pickle Roast
Experience a tangy twist on comfort food with this Dill Pickle Roast, a slow-cooked masterpiece that combines the deep, savory flavors of beef chuck roast with the bold zest of dill pickle juice and sliced pickles. Infused with aromatic garlic, onions, and a hint of paprika, this recipe transforms a simple roast into an unforgettable meal layered with bright, briny notes. Cooked low and slow in a Dutch oven, the tender beef practically melts in your mouth, while the pickle-infused sauce doubles as the perfect complement to mashed potatoes or roasted vegetables. Ready in just 15 minutes of prep time and ideal for cozy family dinners or casual gatherings, this unique dish is a must-try for pickle lovers and roast enthusiasts alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 lbs Beef chuck roast
- 1.5 cups Dill pickle juice
- 4 whole (sliced) Dill pickles
- 1 cup Beef stock
- 2 tbsp Unsalted butter
- 3 minced Garlic cloves
- 1 large (sliced) Onion
- 1 tsp Dried dill
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast generously with salt, black pepper, and paprika on all sides.
Heat olive oil in a large, oven-safe Dutch oven over medium-high heat. Sear the roast on all sides until golden brown, about 2-3 minutes per side. Remove the roast and set aside.
Reduce the heat to medium and add the butter to the Dutch oven. Once melted, add minced garlic and sliced onion, cooking until softened and fragrant, about 3-4 minutes.
Deglaze the pan by pouring in the dill pickle juice and scraping up any browned bits from the bottom with a wooden spoon.
Add the beef stock, dried dill, and half of the sliced dill pickles to the Dutch oven. Stir to combine.
Return the seared roast to the pot, nestling it into the liquid. Ensure the roast is about halfway submerged; add a bit more beef stock if needed.
Scatter the remaining dill pickle slices on top of the roast.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Roast for 3.5 to 4 hours, or until the beef is fork-tender.
Once cooked, remove the roast from the pot and let it rest for 10 minutes before slicing or shredding.
Serve the roast with the flavorful dill pickle sauce spooned over the top, alongside mashed potatoes or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
4037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.8 g | 418% | |
| Saturated Fat | 127.6 g | 638% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1083 mg | 361% | |
| Sodium | 8528 mg | 371% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 15.1 g | ||
| Protein | 253.5 g | 507% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 38.8 mg | 216% | |
| Potassium | 4440 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
