This is a wonderful roast handed down from my Polish grandma. We prefer to eat the roasted pickles with the meat, but you can discard if it's not for you... it's the flavor you're going for. This recipe also works well with venison roast. My gram always used to say it was the vinegar in the pickle juice that made this roast tender. Not sure how true that is, but "gram is always right". For ease of clean-up I started using a cooking bag, but you can use your prefered method of roasting. The house will smell amazing! NOTE: This will not make a gravy, but more of an au jus for the meat.
If using cooking bag, sprinkle flour in bottom of the bag (do this also if using a plain roasting pan).
04Place celery down on the bottom of the pan, and set the browned roast on top of the celery stalks.
05Surround 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.
06Pour 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.
07If the pickle juice isn't enough to reach the meat, add water.
08**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.
09Seal the cooking bag and slice a couple vents in the top of the bag, or if using a roasting pan use the lid.
10Roast at 350 degrees for 2 to 3 hours, depending on the amount of veggies you use and the size of the roast.
11The meat should just about start to shred away from the roast when you test it with a fork.
12You 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.
13Baste the meat while roasting if using the roasting pan.
14Slice the meat thin for serving, pour some of the au jus over the meat and veggies just before serving.
15We 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!