Dill Pickle Roast Recipes

DILL PICKLES

Steps:

• Combine the salt and water in a pitcher and stir until the salt has dissolved.
• Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
• Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
• Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
• The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

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.

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.

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!