In this video I show you how to make pickle juice beef pot roast. Seasoned and seared beef pot roast slow cooked with potatoes, onions, carrots, garlic and a jar of sliced dill pickles with the juice. Slow cooking the roast with a jar of dill pickles with juice doesn’t make the meat taste like pickles, but it does yield a delicious tangy tender pot roast that you’ll do over and over again.

Shopping List:
2 1/2 -3 lb beef pot roast combo package
1 tbsp high temp cooking oil
16 ounce jar dill pickle chips with juice
Seasoning packet that comes with the pot roast combo package or use your own blend.
1 cup beef broth or stock
6-7 red potatoes
1 tbsp minced garlic
2 carrots cut up
Cut up celery (optional)
1 medium onion cut into 4 wedges.
1 1/2-2 tbsp kosher salt (if using table salt use 1/2 that much)
1 tbsp course black pepper
Optional: Brown gravy

Pat dry the pot roast then season both sides liberally with the salt and pepper.
Optional step: lightly dredging the seasoned roast in flour before searing will give you a final sauce with more body.
Add the oil to a heavy skillet and heat to medium high to high. You want it super hot.
When the oil is hot, sear all sides of the pot roast until a beautiful brown crusty texture occurs. This takes about 2 minutes per area seared. (top, bottom and sides)
Place the seared pot roast in the slow cooker and spread the veggies on top and around the roast.
Add the minced garlic.
Prepare the seasoning packet according to the directions and pour over the pot roast and veggies. The package says mix with water, but I like to use beef stock instead for better flavor.
Pour the whole jar of dill pickles including the juice over the roast and the veggies.
Cover and cook on low for 8-10 hours until the roast shreds easily with two forks or internal temp reaches 160-180 degrees. All slow cookers cook slightly different so just know your slow cooker! Longer cook times will yield more tender meat.
When done, baste the roast with some of the cooking juices then take out of the slow cooker and allow to rest about 10 minutes before shredding up the meat.
Using two forks, shred the meat.
You can either return the shredded meat back to the slow cooker and mix or place it on a separate serving dish.
Plate up and spoon a bit of the sauce over the meat and serve with the cooked veggies and garnish with dill pickle slices.
Optional: Brown gravy

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