Description
A flavorful and unique twist on a classic pot roast, this Slow Cooker Dill Pickle Pot Roast is tangy and savory, with the subtle taste of dill pickles infusing the meat. Perfectly tender and juicy, it’s a comforting dish that’s easy to prepare.
Ingredients
Units
Scale
For the Pot Roast:
- 4 lbs. beef chuck roast
- .87 oz. packet brown gravy mix
- 1 oz. packet ranch dressing mix
- 24 oz. jar baby dill pickles, discard all juices except half cup (next ingredient)
- 1/2 cup pickle juice (from above)
- 6 whole garlic cloves, keep whole
- 1/2 tsp. dried dill (or one tablespoon fresh)
Instructions
- Add the roast to the slow cooker.
- Add the pickles, garlic cloves, dill, and pickle juice.
- Place the lid on the slow cooker.
- Cook on LOW for 9-10 hours or HIGH for 5-6 hours.
- Shred the meat with 2 forks and serve with your desired sides.
Sprinkle over the brown gravy mix and ranch dressing mix.
Notes
- Should I brown the roast?
You can go without browning the roast and you will still have great results. (I rarely brown my roasts). If you desire to brown your roast you can and follow the same recipe. - Is the recipe overly salty?
If you use a 4-pound roast or larger, the sauce has a perfect balance of flavors. For a small roast, use less of each seasoning packet.
3-pound roast – 3/4 of each seasoning packet
2-pound roast – 1/2 of each seasoning packet - How should I serve Dill Pickle Roast?
Serve with Mashed Potatoes or rice
Or serve on hamburger buns or Hawaiian sweet rolls
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 135mg
