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:
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 Information:
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
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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Horrible flavor – wasted $$$ on angus roast – threw it all away couldn’t eat it grrrrrr
Hi there I was curious if you’ve tried this in an instant pot?
I’ve made it with my instant pot. Look up conversion times as I cannot remember how long I pressure cooked it. It came out fine thought.
Would this still taste okay with carrots in it, or would that alter the flavor too much? I love the taste of carrots that have been cooking in a roast, but I don’t want to mess up the flavor of the meat since this is a different recipe.
I think it’s a great idea and should do fine!
Could I use gherkins instead of the other pickles?
Yes, those will work fine.
I give this recipe a 10!!!!
I’ve made it twice now & it is soooooo fantastic!!!!
I put smoked paprika with it.
I never imagined putting pickles with roast. It is fantastic!!
Have cooked the Miss. pot roast 5 or 6 times . Only problem is not sure what to do with with the garlic cloves at dinner.time
Hi Bill! You can mush them up into the sauce if desire or if you have a garlic lover in your family, put them on their plate!
This recipe definitely made its way into my recipe box and will be made again. We were pleasantly surprised that even the cooked dills were good–and we are no fans of the ubiquitous dill on lunch platters.
Making 2lb toasty. Understand I’m cutting back on gravy and ranch what about the amount of garlic cloves?? And do you still put in all the pickles or half the amount but use same amount of pickle juice
I would cut back a little on both myself but in all honesty, you won’t be able to taste too much of difference either way.
I put this together at midnight, and when I got up, my house smelled wonderful!!
This was so easy to make & SOOO delicious!!!! I will definitely make it again!!!!!