DILL PICKLE ROAST
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
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
POT ROAST WITH DILL PICKLES
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
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
DILLY BEEF SANDWICHES
My younger sister shared this recipe with me. It puts a twist on the traditional barbecue sandwich and has been proven to be a crowd pleaser. Plus, it's incredibly convenient to make in the slow cooker. -Donna Blankenheim, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Cut roast in half and place in a 5-qt. slow cooker. Add pickles with juice, chili sauce and garlic. Cover and cook on low for 8-9 hours or until beef is tender. , Discard pickles. Remove roast. When cool enough to handle, shred the meat. Return to the slow cooker and heat through. Using a slotted spoon, fill each bun with about 1/2 cup meat mixture. If desired, top meat with giardiniera.
Nutrition Facts : Calories 332 calories, Fat 13g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 863mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
DAD'S DILL PICKLE ROAST
Make and share this Dad's Dill Pickle Roast recipe from Food.com.
Provided by Nicholas88
Categories One Dish Meal
Time 8h5m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- put the roast in the crock-pot.
- then pour pickle juice over roast.
- cut the pickles in the half and put them in the crock-pot.
- put the lid on and put on low for 8 hours.
Nutrition Facts : Calories 318.4, Fat 9.7, SaturatedFat 3.9, Cholesterol 149.7, Sodium 3040.6, Carbohydrate 8.5, Fiber 3.6, Sugar 4.3, Protein 51
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