Dill Pickle Pot Roast
66 Comments Feb 13, 2021
Updated May 10, 2025
This post may contain affiliate links. Please read our disclosure policy.
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, Amish pot roast or Georgia 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. Also, try my Slow Cooker Dill Pickle Soup, or Slow Cooker Dill Pickle Chicken recipe!
Recipe Ingredients
- Chuck Roast – Chuck roast has great marbling and makes the most tender roast you will ever try. I also use this roast in my 3 packet pot roast and slow cooker sauerbraten.
- 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 crockpot mashed potaotes.
- Over white rice.
- On hamburger buns or sweet Hawaiian rolls.
Featured Comment
“I loved the recipe. I tasted it while it was cooking. I thought to myself, oh this needs to but eaten on a bun…Yum! We all loved it. I am tempted to try it with a corned beef for a corned beef on rye… Those pickles make the recipe!!”
– Arti
Slow Cooker Dill Pickle Pot Roast
How to Video
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.
Sarah’s Notes
- 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
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Slow Cooker Pot Roast Recipes:
For a hearty and flavorful meal, try the Slow Cooker Venison Roast, where the game meat becomes tender and juicy after hours of slow cooking.
The Sauerbraten offers a traditional German twist, marinating beef in a tangy vinegar-based sauce before slow roasting to perfection.
The Rump Roast Recipe is a classic choice, slow-cooked until it’s tender and sliceable, making it perfect for Sunday dinners.
For a unique flavor profile, the Beer, Onion, and Ketchup Pot Roast combines these ingredients to create a savory and slightly sweet sauce that complements the beef beautifully.
Do you cook a smaller roast for shorter amount of time or no?
Yeah, probably 8 hours on low. Or until it’s shreddable. Though it will only get more tender the longer it cooks.
Can I use a rump roast instead of a Chuck?
Yes, that will work great.
It doesn’t seem like there’s enough liquid? You don’t put any beef broth? Just a 1/2 cup of pickle juice?
The roast will have cups of liquid. You don’t need much liquid with a chuck roast.
I loved the recipe. I tasted it while it was cooking. I thought to myself, oh this needs to but eaten on a bun…Yum! We all loved it. I am tempted to try it with a corned beef for a corned beef on rye… Those pickles make the recipe!!
This reminds me of an old recipe from 35+ years ago, that was a meatloaf made with pickles. I have been trying to find the recipe for years.
Can I use minced garlic instead? If so how many teaspoons
I would do two teaspoons.
With a Mississippi pot roast, we add a stick of butter. This is a similar recipe. Does this one not need butter?
I don’t think it needs it, plenty of fat in the roast. You can definitely try it with butter though,
I couldn’t figure out why the recipe needed all the butter. When I made it I only used half of what it called for. I saw the gal who created the recipe on the Ktichen once making the pot roast..She acutally said…I don’t know why I used that much butter!!!!!! lol…
Horrible flavor – wasted $$$ on angus roast – threw it all away couldn’t eat it grrrrrr
Thank you for this recipe..
We love it .
It’s actually going to be My Birthday Dinner from here on out ..
Your fault…. didnt call for that expensive of a roast.
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.