# Components:
→ Beef
01 - 3 lb beef chuck roast, trimmed
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
→ Marinade
04 - 1 1/2 cups dill pickle brine
05 - 2 tbsp Worcestershire sauce
06 - 2 tbsp brown sugar
07 - 4 cloves garlic, smashed
08 - 1 tbsp whole grain mustard
→ Vegetables
09 - 1 large onion, sliced
10 - 3 carrots, peeled and cut into large chunks
11 - 3 celery stalks, cut into large chunks
12 - 1 lb baby potatoes, halved
→ Cooking
13 - 2 tbsp vegetable oil
14 - 1 cup beef broth
# Method:
01 - Pat the beef dry and evenly season all sides with kosher salt and black pepper.
02 - In a large bowl or resealable bag, combine the dill pickle brine, Worcestershire sauce, brown sugar, smashed garlic, and whole grain mustard. Submerge the beef in the marinade and refrigerate for at least 2 hours or overnight for optimal flavor.
03 - Preheat oven to 325°F. Remove beef from marinade, reserving the liquid, and pat dry thoroughly.
04 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, approximately 2 to 3 minutes per side.
05 - Remove the beef and set aside. Add sliced onions, carrots, and celery to the pot and sauté for 3 to 4 minutes, scraping up browned bits for added flavor.
06 - Return the beef to the pot, nestling it among the sautéed vegetables. Add the halved baby potatoes around the roast.
07 - Pour the reserved marinade and beef broth into the pot. Bring to a simmer over stove heat, then cover and transfer the pot to the oven.
08 - Cook in the oven for 3 hours, or until the beef is fork-tender and easily shredded.
09 - Remove from oven and let rest for 10 minutes. Slice or shred the beef and serve alongside the cooked vegetables and pan juices.
