Description
This Tender Pickle-Infused Pot Roast recipe combines the rich flavors of chuck roast with the tangy essence of dill pickles for a hearty and flavorful main course. Braised to perfection, this dish is perfect for a comforting family meal or a special gathering.
Ingredients
Scale
Chuck Roast:
- 3–4 pound chuck roast
- 1 tablespoon olive oil
- Salt and black pepper to taste
Other Ingredients:
- 1 onion, sliced
- 4 cloves garlic, smashed
- 1 cup dill pickle juice
- 1/2 cup beef broth
- 1/2 cup sliced dill pickles
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 2 tablespoons unsalted butter (optional)
- Fresh chopped parsley for garnish
Instructions
- Season the Chuck Roast: Generously season the chuck roast with salt and pepper.
- Sear the Roast: Heat olive oil in a Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until browned. Set aside.
- Sauté Onion and Garlic: In the same pot, sauté the sliced onion and smashed garlic until fragrant.
- Add Ingredients: Add dill pickle juice, beef broth, pickles, mustard, thyme, and paprika. Stir and bring to a simmer.
- Braise the Roast: Return the roast to the pot, cover, and braise on low heat for 3–3.5 hours until tender.
- Optional: Stir in butter for richness. Shred the meat and serve with pan juices. Garnish with parsley.
Notes
- This roast pairs well with mashed potatoes, noodles, or roasted vegetables.
- For extra tang, add more chopped pickles before serving.
- Leftovers are great for sandwiches or sliders.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 cup shredded beef with sauce
- Calories: 430
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 39 g
- Cholesterol: 125 mg
