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    You are in: Home / Recipes / Dill Pickle Roast Recipe
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    Dill Pickle Roast

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    Brittta's Note:

    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.

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    Ingredients:

    Serves: 4-6

    Yield:

    roast

    Units: US | Metric

    • 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

    Directions:

    1. 1
      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.
    2. 2
      While meat is browning, peel carrots and potatoes.
    3. 3
      If using cooking bag, sprinkle flour in bottom of the bag (do this also if using a plain roasting pan).
    4. 4
      Place celery down on the bottom of the pan, and set the browned roast on top of the celery stalks.
    5. 5
      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.
    6. 6
      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.
    7. 7
      If the pickle juice isn't enough to reach the meat, add water.
    8. 8
      **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.
    9. 9
      Seal the cooking bag and slice a couple vents in the top of the bag, or if using a roasting pan use the lid.
    10. 10
      Roast at 350 degrees for 2 to 3 hours, depending on the amount of veggies you use and the size of the roast.
    11. 11
      The meat should just about start to shred away from the roast when you test it with a fork.
    12. 12
      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.
    13. 13
      Baste the meat while roasting if using the roasting pan.
    14. 14
      Slice the meat thin for serving, pour some of the au jus over the meat and veggies just before serving.
    15. 15
      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!

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    Ratings & Reviews:

    • on March 20, 2013

      55

      I used a 2 1/2 lb roast and adjusted the veggies and pickles/ pickle juice accordingly. Very tender results. I found it a bit salty, but think it would be perfect on a sandwich bun. I really enjoyed this. Can't wait for tomorrow's sandwiches.

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    • on March 15, 2011

      55

      Great for a solo diner like me. I made half the recipe using a cooking bag. 2 lb roast, 4 baby carrots, 2 small red potatoes, and a small jar Vlasic baby dills. Dinner tasted phenomenal and I had leftover roast to make the sandwich suggested in step 15 on a sub roll and used dilly au jus for dipping. YUM! Two great meals for the time and price of one! Thanks for sharing Brittta. Made for Pick A Chef Spring 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 23, 2011

      55

      The best beef roast I have ever cooked. I used a 5 pound rump roast and cooked it in my slow cooker on low for 8 hours. I only needed one jar of pickles. This is so good!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Dill Pickle Roast

    Serving Size: 1 (751 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1151.6
     
    Calories from Fat 503
    43%
    Total Fat 55.9 g
    86%
    Saturated Fat 21.9 g
    109%
    Cholesterol 340.2 mg
    113%
    Sodium 3266.1 mg
    136%
    Total Carbohydrate 57.0 g
    19%
    Dietary Fiber 10.5 g
    42%
    Sugars 9.9 g
    39%
    Protein 101.5 g
    203%

    The following items or measurements are not included:

    browning sauce

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