Best 3 Pot Roast With Dill Pickles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Pot Roast with Dill Pickles: A Flavorful and Comforting Dish**

Indulge in the delectable flavors of pot roast elevated with the tangy zest of dill pickles. This classic comfort food dish is a symphony of tender beef, savory gravy, and a unique twist of pickle brine that adds a delightful sourness. Discover three variations of this beloved recipe, each offering a distinct culinary experience.

1. **Classic Pot Roast with Dill Pickles:** Experience the traditional charm of this dish, featuring succulent pot roast braised in a flavorful broth infused with dill pickles, onions, and aromatic herbs. The result is a fall-apart tender beef that melts in your mouth, complemented by a rich and flavorful gravy.

2. **Slow Cooker Pot Roast with Dill Pickles:** Embrace the convenience of your slow cooker for this hassle-free version. Simply toss in the pot roast, dill pickles, and other ingredients, set it on low, and let the slow cooker work its magic. Come home to a tender and flavorful pot roast that's perfect for a busy weeknight meal.

3. **Instant Pot Pot Roast with Dill Pickles:** Harness the power of your Instant Pot to create a quick and delicious pot roast. Sear the beef in the pot, deglaze with pickle juice, and add the remaining ingredients. With just a few minutes of pressure cooking, you'll have a tender and flavorful pot roast that rivals traditional methods.

No matter which recipe you choose, pot roast with dill pickles promises a satisfying and memorable meal. So gather your ingredients, fire up your kitchen, and embark on a culinary journey that will leave your taste buds dancing with delight.

Let's cook with our recipes!

POT ROAST WITH DILL PICKLES



Pot Roast With Dill Pickles image

This recipe is from a Jeff Smith (Frugal Gourmet) cookbook. I often use a chuck roast for this. The original recipe also calls for 3 or 4 dried mushrooms to be added with the other ingredients, but I have never used them.

Provided by iris5555

Categories     Roast Beef

Time 2h50m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 lbs beef top round roast or 3 lbs bottom round beef roast
2 tablespoons peanut oil
1 large yellow onion, peeled and chopped
6 peppercorns
1 bay leaf
1/4 cup beef stock
3 dill pickles, chopped
1 cup sour cream

Steps:

  • Heat dutch oven or large frying pan and make sure it is hot before adding oil.
  • Brown the roast well in the oil.
  • Add the remaining ingredients except the sour cream.
  • Simmer, covered, for about 2 hours or until the meat is very tender.
  • Add the sour cream and simmer for 1/2 hour more.
  • Slice and serve with the sauce on the top.

Nutrition Facts : Calories 505.1, Fat 30.1, SaturatedFat 12.3, Cholesterol 176.4, Sodium 489.3, Carbohydrate 4.4, Fiber 0.8, Sugar 2.8, Protein 51.4

DILL PICKLE ROAST



Dill Pickle Roast image

This is a wonderful roast handed down from my Polish grandma. We prefer to eat the roasted pickles with the meat, but you can discard if it's not for you... it's the flavor you're going for. This recipe also works well with venison roast. My gram always used to say it was the vinegar in the pickle juice that made this roast tender. Not sure how true that is, but "gram is always right". For ease of clean-up I started using a cooking bag, but you can use your prefered method of roasting. The house will smell amazing! NOTE: This will not make a gravy, but more of an au jus for the meat.

Provided by Brittta

Categories     Deer

Time 3h15m

Yield 1 roast, 4-6 serving(s)

Number Of Ingredients 9

1 (4 -5 lb) rump roast (or other roasting meat, we actually put two roasts in one roaster)
1 tablespoon oil for browning sauce
2 stalks celery (optional)
2 tablespoons flour
4 -6 carrots, peeled and left whole (ends cut off on each side)
4 -6 potatoes, peeled and cut in half lengthways
2 small onions, peeled and cut in half
2 (24 ounce) jars dill pickle spears, juice reserved. Do not strain liquid
salt and pepper, to taste

Steps:

  • Salt and pepper all sides of roast and brown in a pan on the cooktop. For some reason when I try to submit this recipe it says "Oil for browning sauce", even though I don't have that written anywhere. "Brown the roast in the oil" is how it should read. (approx 5 min each side). A nice crust should form, but do not burn.
  • While meat is browning, peel carrots and potatoes.
  • If using cooking bag, sprinkle flour in bottom of the bag (do this also if using a plain roasting pan).
  • Place celery down on the bottom of the pan, and set the browned roast on top of the celery stalks.
  • Surround the roast with onions, carrots, potatoes, and pickle spears. We usually use about 1.5 jars of the pickle spears. You may need to cut the carrots in half to help them fit around the roast easier.
  • Pour pickle juice onto and around the roast. IMPORTANT: Do not let juice go more than half way up the side of the meat, otherwise you will be boiling your dinner instead of roasting it.
  • If the pickle juice isn't enough to reach the meat, add water.
  • **If liquid accumulates higher than half way up the roast while cooking, remove liquid with a baster and reserve for dipping or pouring over meat and veggies on the plate before serving.
  • Seal the cooking bag and slice a couple vents in the top of the bag, or if using a roasting pan use the lid.
  • Roast at 350 degrees for 2 to 3 hours, depending on the amount of veggies you use and the size of the roast.
  • The meat should just about start to shred away from the roast when you test it with a fork.
  • You may need to remove the roasted veggies earlier than the meat, test with a fork and remove when done. Keep warm or reheat just before serving. Discard the onions, we don't eat those.
  • Baste the meat while roasting if using the roasting pan.
  • Slice the meat thin for serving, pour some of the au jus over the meat and veggies just before serving.
  • We always do a second roast in the same roaster because this makes amazing sandwiches the next day. For the sandwich roast, slice meat when fresh out of the oven and store it in the remaining au jus to keep it moist. Reheat meat in some au jus, place a slice of muenster cheese and a pickle on a crusty roll or sub bun and microwave just long enough to melt the cheese. Add the warmed meat and serve with some dipping juice. It's wonderful!

Nutrition Facts : Calories 1151.7, Fat 56, SaturatedFat 21.9, Cholesterol 340.2, Sodium 3266.1, Carbohydrate 57.1, Fiber 10.5, Sugar 10, Protein 101.5

DILLED POT ROAST



Dilled Pot Roast image

It is hard to believe that this mouthwatering pot roast comes together so easily. Amy Lingren from Jacksonville, Florida relies on dill weed, cider vinegar and a simple sour cream sauce to flavor the entree.-Amy Lingren, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 7h45m

Yield 6-8 servings.

Number Of Ingredients 11

2 teaspoons dill weed, divided
1 teaspoon salt
1/4 teaspoon pepper
1 boneless beef chuck roast (2-1/2 pounds)
1/4 cup water
1 tablespoon cider vinegar
3 tablespoons all-purpose flour
1/4 cup cold water
1 cup sour cream
1/2 teaspoon browning sauce, optional
Hot cooked rice

Steps:

  • In a small bowl, combine 1 teaspoon dill, salt and pepper. Sprinkle over both sides of roast. Transfer to a 3-qt. slow cooker. Add water and vinegar. Cover and cook on low for 7-8 hours or until meat is tender., Remove meat and keep warm. In a small bowl, combine flour and remaining dill; stir in cold water until smooth. Gradually stir into slow cooker., Cover and cook on high for 30 minutes or until thickened. Stir in sour cream and browning sauce if desired; heat through. Serve beef and sour cream sauce with rice.

Nutrition Facts :

Tips:

  • Choose the right cut of beef. Chuck roast, rump roast, and brisket are all good options for pot roast.
  • Brown the beef before braising it. This will help to develop flavor and color.
  • Use a good quality beef broth. This will make a big difference in the flavor of the pot roast.
  • Add vegetables to the pot roast. This will help to add flavor and nutrients.
  • Cook the pot roast on low heat for a long period of time. This will help to tenderize the beef.
  • Serve the pot roast with mashed potatoes, rice, or noodles.

Conclusion:

Pot roast is a classic comfort food that is easy to make and delicious to eat. By following these tips, you can make the best pot roast ever. So next time you're looking for a hearty and satisfying meal, give pot roast a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #very-low-carbs     #main-dish     #beef     #european     #polish     #dietary     #high-protein     #low-carb     #high-in-something     #low-in-something     #meat     #roast-beef     #4-hours-or-less

Related Topics