Description
Tender Pickle-Infused Pot Roast is a juicy, slow-cooked beef dish bursting with the bright tang of pickles and the savory depth of beef broth. It’s the ultimate comfort food with a flavorful twist.
Ingredients
Scale
- 3 to 4 pounds Chuck Roast
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 1 large Yellow Onion, sliced
- 4 Garlic Cloves, minced
- 2 cups Beef Broth
- 1 cup Pickle Juice
- 1 cup Dill Pickles, sliced
- 1 Bay Leaf
- 2 tablespoons Fresh Dill, chopped (optional)
Instructions
- Preheat oven to 300°F if using a Dutch oven.
- Season the roast with salt and pepper.
- In a large skillet or Dutch oven, heat olive oil and sear the roast on all sides until browned.
- Transfer seared roast to a slow cooker or roasting pan if not using a Dutch oven.
- Add sliced onion, minced garlic, beef broth, pickle juice, dill pickles, and bay leaf around the roast.
- Cover and cook for 3–4 hours in the oven or 6–8 hours on low in a slow cooker, until fork-tender.
- Remove bay leaf, adjust seasoning, and sprinkle fresh dill if desired.
- Serve with mashed potatoes or crusty bread and spoon juices over the top.
Notes
- Use low-sodium broth to control salt levels.
- Let the roast rest before slicing to retain juices.
- Leftovers taste even better the next day.
- Perfect for sandwiches, rice bowls, or sliders.
Nutrition
- Serving Size: 1 serving
- Calories: 415
- Sugar: 3g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 105mg
Keywords: pickle pot roast, beef with pickles, slow cooked beef, comfort food, pot roast recipe