Pot Roast with Dill Pickles
Dive into comfort food with a tangy twist by making this Pot Roast with Dill Pickles! This hearty recipe takes the classic, slow-cooked beef chuck roast to a whole new level, infusing it with the bright, briny flavors of dill pickles and pickle juice. Tender, fall-apart beef is nestled among caramelized onions, chunky carrots, and savory garlic, all simmered in a rich beef broth with a touch of zesty pickle brine for a unique depth of flavor. Slow-cooked to perfection in a Dutch oven, this dish is perfect for Sunday dinners or cozy gatherings. Garnish with fresh chopped dill for a vibrant finish, and serve it with the flavorful pickle-infused broth for a meal that’s as comforting as it is unexpectedly bold. Perfect for pickle lovers and comfort food enthusiasts alike, this pot roast will become a family favorite in no time!
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 unit Large onion, sliced
- 3 units Carrots, peeled and sliced into large chunks
- 3 units Garlic cloves, minced
- 2 cups Beef broth
- 1 cup Dill pickle slices (plus 1/4 cup pickle juice)
- 2 units Bay leaves
- 2 tablespoons Fresh dill, chopped (optional for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels and season on all sides with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Add the beef roast and sear for 3-4 minutes on each side, until browned. Remove the roast and set it aside.
In the same Dutch oven, add the sliced onion and carrots. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in the dill pickle slices and pickle juice.
Return the beef roast to the Dutch oven, nestling it among the vegetables. Add the bay leaves on top.
Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 3.5 to 4 hours, or until the beef is fork-tender and easily shredded.
Remove the roast from the Dutch oven and let it rest for 10 minutes. Discard the bay leaves.
Slice or shred the beef and serve it with the vegetables and a spoonful of the tangy pickle-infused broth. Garnish with fresh chopped dill, if desired.
Nutrition Facts
Calories |
3841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.8 g | 387% | |
| Saturated Fat | 113.8 g | 569% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 9615 mg | 418% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 14.3 g | ||
| Protein | 253.9 g | 508% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 4712 mg | 100% | |
*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.
