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Tender, juicy, and packed with bold dill flavor – this Slow Cooker Dill Pickle Pot Roast is the weeknight dinner your family didn’t know they needed! 🥒🍖
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Looking for a flavorful and fuss-free dinner? This Slow Cooker Dill Pickle Pot Roast is a unique twist on classic comfort food. If you’re a pickle lover, this tender and tangy dill pickle roast is sure to be a favorite. With just a few pantry staples and minimal prep, this dill pickle roast recipe turns into a juicy, shreddable meal that’s perfect over mashed potatoes, rice, or piled onto a sandwich.
Also known as crock pot dill pickle roast beef, this dish is full of bold flavor thanks to the combo of ranch, gravy mix, and dill pickles. It’s an easy way to elevate your standard pot roast with something unexpected yet crowd-pleasing.
Whether you call it slow cooker dill pickle roast or dill pickle pot roast, it’s a simple, satisfying dish that’s always a hit!
⭐ Why You’ll Love This Recipe
- Uses just five simple ingredients
- Set-it-and-forget-it slow cooker meal
- Bold, tangy flavor from dill pickles
- Great for sandwiches, mashed potatoes, or rice
- Crowd favorite for busy weeknights or game day
🛒 Ingredients & Substitutions
- chuck roast – substitute with bottom round, shoulder roast, or brisket
- dry ranch dressing mix – use homemade or onion soup mix for a different flavor
- brown gravy mix – au jus mix works too
- baby dill pickles – use sliced or whole pickles, chopped
- pickle juice – adjust amount to taste, or use part beef broth for a milder roast
✨ Variations
- Add garlic cloves or sliced onions for extra flavor
- Use spicy dill pickles for a kick
- Stir in a little butter before serving for richness
- Add potatoes and carrots to the crock pot for a one-pot meal
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🔥 Tips
- Brown the roast before slow cooking for deeper flavor
- Use half the pickles if you prefer a less tangy result
- Shred with two forks directly in the slow cooker for easy cleanup
❓ FAQs
It has a tangy pickle flavor, but it’s balanced by the ranch and gravy mix. You can reduce the pickle juice for a milder taste.
We love it with mashed potatoes, on toasted buns, or served over egg noodles.
Yes, cook on HIGH for 4 hours if you’re short on time. However, LOW for 8 hours yields the most tender results.
Baby dill pickles are recommended, but you can use sliced dill pickles, spears, or even spicy dill varieties.
Not as written. To make this dill pickle roast recipe gluten-free, use gluten-free ranch and gravy mixes.
Use it in potato salad, coleslaw, or to brine chicken for later. Or freeze it in an ice cube tray for future recipes.
Surprisingly, yes! The pickle flavor mellows as it cooks, and most kids love the tender, saucy roast.
Yes. Use about two tablespoons of homemade ranch seasoning in place of the packet.
Absolutely. Add all ingredients for this crock pot dill pickle roast beef to the slow cooker insert, cover, and refrigerate overnight. When ready to cook, let the crock sit at room temperature for about 30 minutes before cooking to avoid cracking and ensure safe, even heating.
🍽️ Other Recipes You May Enjoy
Slow Cooker Dill Pickle Pot Roast
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Equipment
- slow cooker
- forks (for shredding)
Ingredients
- 1 chuck roast, 3 to 4 pounds
- 1 packet dry ranch dressing mix, 1 ounce
- 1 packet brown gravy mix, 0.87 ounce
- 1 jar baby dill pickles, 24 ounces, drained (juice reserved)
- ½ cup pickle juice
Instructions
- Place the chuck roast in the bottom of the slow cooker.
- Sprinkle the dry ranch mix and brown gravy mix evenly over the top of the roast.
- Pour the drained pickles over and around the roast.
- Add 1/2 cup of the reserved pickle juice over everything.
- Cover and cook on LOW for 8 hours (or HIGH for 4 hours) until the roast is fork-tender.
- Shred the meat using two forks. Serve with the cooking juices and pickles.
Notes
🥡 STORAGE
- Refrigerate leftovers in an airtight container for up to 4 days.
- Store pickles and juices separately if you prefer a less tangy reheat.
♨️ REHEATING
- Microwave: Heat in 1-minute intervals until warm.
- Skillet: Reheat in a skillet over medium heat with a splash of broth or water.
- Oven: Cover with foil and heat at 325°F for 15-20 minutes.
- Air fryer: Not recommended due to the dish’s juicy nature.
❄️ FREEZING
- Freeze shredded roast (with or without juices) in a freezer-safe container for up to 3 months.
- Thaw overnight in the fridge before reheating.
💡 TIPS FOR BEST RESULTS
- Brown the roast before slow cooking for added flavor, if desired.
- Use half the pickles for a milder flavor.
- Add a splash of pickle juice to mashed potatoes for a tangy twist.
🍳 ALTERNATE COOKING METHODS
- Dutch oven: Cook covered at 300°F for 3-4 hours until tender.
- Pressure cooker: Cook on high pressure for 60 minutes, then release naturally.
♻️ LEFTOVERS
- Make sandwiches with sweet rolls or hoagie buns.
- Serve over mashed potatoes, rice, or egg noodles.
- Turn into a pickle roast hash with diced potatoes and sautéed onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
