Dill Pickle Roast Recipes

DILL PICKLE ROAST

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!

DILLED POT ROAST

Steps:

• In a small bowl, combine 1 teaspoon dill, salt and pepper. Sprinkle over both sides of roast. Transfer to a 3-qt. slow cooker. Add water and vinegar. Cover and cook on low for 7-8 hours or until meat is tender., Remove meat and keep warm. In a small bowl, combine flour and remaining dill; stir in cold water until smooth. Gradually stir into slow cooker., Cover and cook on high for 30 minutes or until thickened. Stir in sour cream and browning sauce if desired; heat through. Serve beef and sour cream sauce with rice.

DILL PICKLES

Steps:

• For the salt brine: Wash the cucumbers and using a paring knife, cut 1/16-inch slice off the blossom end (the end that was attached to the plant) of each and discard. Place the prepared cucumbers in a large container. Dissolve the salt in 2 gallons of room temperature water, then pour over the cucumbers and set aside for 12 hours in refrigerator. Drain, discarding the brine.
• Place a wire rack in a rimmed baking sheet or line it with a clean towel. (This is to prevent the jars from directly touching the surface.) Set aside.
• For the vinegar brine: Combine 2 quarts water with the vinegar, salt and sugar in a large non-reactive pot. Tie the mixed pickling spices in a cheesecloth and add to the pot. Heat the mixture to boiling.
• Meanwhile, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat.
• Place 8 clean pint jars (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) Place 1 clove of garlic, 1 teaspoon mustard seed, 2 heads fresh dill or 1 teaspoon dill seeds and 1/4 teaspoon red pepper flakes into the bottom of each of the 8 sterilized pint jars. Add the drained cucumbers.
• For each jar, insert a canning funnel and carefully ladle in the vinegar, allowing at least 1/2 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
• Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 10 minutes (at altitudes less than 1,000 feet elevation; see Cook's Note). Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store in a cool dark place for up to 1 year.

POT ROAST WITH DILL PICKLES

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.