Dill Pickle Pot Roast is a wonderfully tender roast flavored with dill, ranch, and garlic. The dill flavor is very subtle and great with mashed potatoes or rice.
We love a tender chuck roast, we often make a horseradish pot roast or Amish pot roast.
This recipe I’ve seen all over Facebook and decided to put my own spin on it. I use similar flavors of the Mississippi Pot Roast but skip the butter. I also add whole garlic cloves and dried dill. I think you will love this unique pot roast recipe.
How to make Dill Pickle Roast:
- Chuck Roast – Chuck roast has great marbling and makes the most tender roast you will ever try.
- Dill Pickles – I use all the pickles from a 24-ounce jar.
- Pickle Juice – A half-cup from the above pickles.
- Brown Gravy Mix – This thickens the sauce a bit and a wonderful beefy flavor
- Ranch Dressing Mix – Adds onion, garlic, and dill flavors to the sauce.
- Garlic – 6 whole garlic cloves.
- Dill Weed – You can use dry or freshly chopped dill.
How long do I cook?
- Cooking chuck roast low and slow is the way to go. Cook on LOW for 9-10 hours.
- If you are in a hurry, 5-6 hours on HIGH will work in a pinch.
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 this 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 with Dill Pickle Roast?
- Serve with mashed potaotes.
- Over white rice.
- On hamburger buns or sweet Hawaiian rolls.
More Pot Roast Recipes for your slow cooker:
- Slow Cooker Balsamic Beef Pot Roast
- Slow Cooker Italian Beef Dinner
- Slow Cooker Beer and Garlic French Dips
- Slow Cooker Spicy Mississippi Pot Roast
- Slow Cooker Beer, Onion and Ketchup Pot Roast
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Slow Cooker Dill Pickle Pot Roast
Tender chuck roast flavored with brown gravy mix, ranch mix and dill pickles!
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Servings: 8
Calories: 437kcal
Equipment Needed:
- Slow Cooker – 5 quart or larger
Ingredients:
- 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.
- Sprinkle over the brown gravy mix and ranch dressing mix.
- 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.
How to Video:
Recipe 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.
- 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
- Serve with Mashed Potatoes or rice
- Or serve on hamburger buns or Hawaiiaan sweet rolls
Nutrition:
Calories: 437kcal | Carbohydrates: 6g | Protein: 44g | Fat: 26g | Saturated Fat: 11g | Trans Fat: 2g | Cholesterol: 157mg | Sodium: 1430mg | Potassium: 842mg | Fiber: 1g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 5mg
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How do you cook this with an instant pot?
With a 2 pound roast we only cut back on thr gravy and ranch not the pickle juice?
I’d still add the same amount for moisture
This was soooo good!! Turned out nice and tender and the flavour was amazing
It wasn’t that good IMHO. I would rather have a Mississippi Pot roast.
I held on to 1/2 cup on juice but it doesn’t say what to do with it?
Add it at the beginning with the roast.
Oops I put all the juice except 1/2 cup? Plus two packet of brow gravy? I mess this up, huh? Being too excited to try it. I’m counting down the nine hours now.
I look forward to making your recipe for chuck roast,I’m looking for a tender roast
This was absolutely amazing! I served with mashed potatoes, asparagus and brussel sprouts.
All we ate was the meat, pickles and mashed potatoes.
Thank you for the recipe
Can you put the carrots on with it?
Yes, they will cook up great in this.
How can we make this recipe in an instapot?
Probably a dumb question, but I accidentally had large dill pickles delivered instead of baby dill pickles. How many large ones would I use? Will it still work? Thanks, Jen
another top recipes . but being in the uk i sometimes find it hard to find alternative products
but i am trying . thanks for your top recipes
regards
tomo
I see there is no other liquid other than the pickle juice, does it make enough liquid for gravy since I will be slicing mine?
I made a 2 lb roast with the half cup juice and the liquid at the end of the cooking process was almost at the top of the roast.
I have made this recipe using mild pepper rings.very tasty