Smoked Dill Pickle Pot Roast
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smoked pot roast featuring beef, pickles, and mustard for a tangy, smoky flavor. The long cooking renders the meat tender while pickles add a distinctive brined note. A weekend centerpiece for family gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 3-4 pound beef chuck roast
- ¼ cup spicy brown mustard
- ¼ cup Hey Grill Hey Fish & Veggie Rub
- ½ cup butter (cut into pads)
- 1 20-ounce jar dill pickles (mini)
- 3 pounds Yukon Gold potatoes (cut into 1-2 inch cubes)
- 2 Tablespoons Hey Grill Hey Fish & Veggie Rub
At a glance
PER SERVING · TIME 525M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 8h
- Sodium
- 1786mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1419mg
- Calcium
- 121mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1786MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.