Description
This Tender Pickle-Infused Pot Roast is a comforting American main course featuring a chuck roast slow-cooked to fall-apart tenderness with the unique tangy flavor of dill pickle juice and chopped pickles, complemented by savory vegetables and aromatic spices.
Ingredients
Scale
Beef and Seasonings
- 3–4 pounds chuck roast
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
Liquids and Flavorings
- 1 cup dill pickle juice
- 1 cup beef broth
- 1/2 cup chopped dill pickles
- 4 cloves garlic, smashed
- 1 onion, sliced
Vegetables
- 4 large carrots, cut into chunks
- 4 medium potatoes, quartered
Garnish
- Fresh dill (optional)
Instructions
- Prepare the roast: Season the chuck roast generously with salt and pepper on all sides to enhance the flavor.
- Sear the meat: Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until richly browned, about 3–4 minutes per side, to lock in juices.
- Transfer to slow cooker: Place the seared roast in the slow cooker to begin the gentle cooking process.
- Add liquids and aromatics: Pour in the dill pickle juice and beef broth. Add chopped pickles, sliced onion, smashed garlic, Worcestershire sauce, dried thyme, and smoked paprika for depth of flavor.
- Add vegetables: Nestle the carrot chunks and quartered potatoes around the roast inside the slow cooker for even cooking.
- Slow cook: Cover and cook on low heat for 8 hours, or until the meat is tender and easily shredded with a fork.
- Serve: Remove the roast and vegetables from the slow cooker. Shred or slice the beef as desired, serve with the pan juices spooned over the top, and garnish with fresh dill if using.
Notes
- For a tangier flavor, add an extra 1/4 cup of pickle juice to the slow cooker.
- This recipe can also be prepared in the oven by cooking at 325°F in a Dutch oven for approximately 3.5 hours.
- Leftovers make excellent sandwiches the following day.
