Dill Pickle Roast Recipe

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Dill Pickle Roast
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Ingredients
9
Count
Nutrition
101
Calories
Total time
195
Minutes
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Ingredients:

Directions:

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

Per ServingPer 100 g
Amount Per 1 Serving
Calories 100.93 Kcal (423 kJ)
Calories from fat 15.91 Kcal
% Daily Value*
Total Fat 1.77g 3%
Cholesterol 25.7mg 9%
Sodium 133.17mg 6%
Potassium 352.61mg 8%
Total Carbs 13.15g 4%
Sugars 3.33g 13%
Dietary Fiber 2.44g 10%
Protein 8.4g 17%
Vitamin C 3mg 5%
Vitamin A 0.6mg 21%
Iron 2mg 11%
Calcium 31.8mg 3%
Amount Per 100 g
Calories 85.22 Kcal (357 kJ)
Calories from fat 13.44 Kcal
% Daily Value*
Total Fat 1.49g 3%
Cholesterol 21.7mg 9%
Sodium 112.45mg 6%
Potassium 297.74mg 8%
Total Carbs 11.11g 4%
Sugars 2.81g 13%
Dietary Fiber 2.06g 10%
Protein 7.09g 17%
Vitamin C 2.6mg 5%
Vitamin A 0.5mg 21%
Iron 1.7mg 11%
Calcium 26.8mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.7
    Points
  • 2
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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