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Slow Cooker Dill Pickle Pot Roast
Tender chuck roast flavored with brown gravy mix, ranch mix and dill pickles!
Prep Time
5
minutes
mins
Cook Time
9
hours
hrs
Total Time
9
hours
hrs
5
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
8
Calories:
437
kcal
Author:
Sarah Olson
Equipment
Slow Cooker - 5 quart or larger (I own and use this one from Crock-Pot)
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)
US Customary
-
Metric
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.
Video
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 Hawaiiaan sweet rolls
Nutrition
Calories:
437
kcal
|
Carbohydrates:
6
g
|
Protein:
44
g
|
Fat:
26
g
|
Saturated Fat:
11
g
|
Trans Fat:
2
g
|
Cholesterol:
157
mg
|
Sodium:
1430
mg
|
Potassium:
842
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
189
IU
|
Vitamin C:
1
mg
|
Calcium:
79
mg
|
Iron:
5
mg