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!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the beef chuck roast dry with paper towels and season on all sides with salt and black pepper.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Return the beef roast to the Dutch oven, nestling it among the vegetables. Add the bay leaves on top.

Step 7

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.

Step 8

Remove the roast from the Dutch oven and let it rest for 10 minutes. Discard the bay leaves.

Step 9

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

Serving size	(2381.3g)

Amount per serving	% Daily Value*
Calories	3840.6

Total Fat 301.8g	0%
Saturated Fat 113.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1020.6mg	0%
Sodium 9614.9mg	0%
Total Carbohydrate 34.9g	0%
Dietary Fiber 9.2g	0%
Total Sugars 14.3g
Protein 253.9g	0%

Vitamin D 0IU	0%
Calcium 297.9mg	0%
Iron 38.5mg	0%
Potassium 4711.8mg	0%

*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.

Source of Calories

Fat: 70.2%

Protein: 26.2%

Carbs: 3.6%