Dads Dill Pickle Roast Recipes

Steps:

• 1. scrub cucumbers with vegetable brush
• 2. clean and sanitize a 1 gallon jar for pickles or use a crock
• 3. mix vinegar, water, salt, and pickling spice in a none reactive bowl until salt is dissolved. ( I cold brine my pickles )
• 4. start packing jar a few cloves of peeled garlic, dill, cucumbers, continue layers until jar is packed
• 5. ladle cold brine into jar making sure to get plenty of the pickling spice in.
• 6. loosely cap jar and leave sit for 3 days to a week before giving them a test.
• 7. I do not refrigerate mine but you can after they have sat out to pickle if you choose.
• 8. the batch in photo was put up in a 2 1/2 gallon container. Like I said I really like pickles. The above recipe is for 1 gallon. You can adjust the amounts for larger or smaller batch's. Just remember water to vinegar ratio is 3:1.

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!

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.