# What you need:
→ 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
# How to make it:
01 - Pat the beef dry and season all sides with kosher salt and black pepper.
02 - Combine dill pickle brine, Worcestershire sauce, brown sugar, smashed garlic, and whole grain mustard in a large bowl or zip-top bag. Submerge beef and refrigerate for at least 2 hours, preferably overnight.
03 - Preheat oven to 325°F (165°C). Remove beef from marinade, reserving the liquid, and pat dry.
04 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 2–3 minutes per side.
05 - Remove beef and set aside. Add onion, carrots, and celery to the pot and sauté for 3–4 minutes, scraping up browned bits.
06 - Return beef to the pot nestled among the vegetables. Add halved baby potatoes.
07 - Pour reserved marinade and beef broth into the pot. Bring to a simmer, cover, and transfer to the oven.
08 - Roast for 3 hours or until beef is fork-tender.
09 - Remove from oven and let rest for 10 minutes. Slice or shred beef and serve with vegetables and pan juices.
