Slow Cooker Dill Pickle Pot Roast

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Slow Cooker Dill Pickle Pot Roast is tangy, tender, and full of flavor. An easy set-it-and-forget-it meal perfect for busy weeknights!

Prep Time5

Cook Time8

Total Time8 5

Course: Main Course

Cuisine: American

Servings: servings

Author: Jamie Sherman

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.

🥡 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.