Slow Cooker Dill Pickle Pot Roast
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Slow Cooker Dill Pickle Pot Roast

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This slow cooker dill pickle pot roast is so tender and moist I know that you’ll love this recipe. The bonus is the recipe makes its own gravy. I grabbed a couple of packets of Idaho Instant Mashed Potatoes to go with it from my pantry. They are short-term food storage items, but that works for me.

I buy only what I can use in about six months because that’s the shelf life of these gems. No peeling, no scrubbing, no chopping, just boil water and add the contents. The great thing is they taste and have the consistency of regular spuds. Yay!

This dill pickle pot roast is tender, juicy, moist, and makes a delicious gravy. You just set and forget the slow cooker and dinner will be done in 10-12 hours.

Dill pickle juice is actually a great meat tenderizer. This meat just falls apart, it’s so darn tender. If you have family members who are meat and potato people, this recipe will be perfect for them.

Slow Cooker Dill Pickle Pot Roast

Slow Cooker Dill Pickle Pot Roast

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Slow Cooker Dill Pickle Pot Roast

Step One

Gather your ingredients so you’re ready to assemble this really tender, juicy, fall apart, slow cooker dill pickle pot roast recipe!


Step Two

Place your chuck roast in your slow cooker. I went to my local Harmons grocery store and asked for a 5-pound chuck roast. It fit in the slow cooker perfectly.

Slow Cooker Dill Pickle Pot Roast

Step Three

Sprinkle the two packets of brown gravy mix and the Hidden Valley Ranch Dry Seasoning over the pot roast.


Step Four

Place all of the dill pickles around the pot roast in the slow cooker.

Dill Pickles

Step Five

Use a Garlic Roller to remove or shed the garlic skins. You basically place a garlic clove inside the roller and roll your hand on a cutting board or counter. It magically removes the skins. You will love using this awesome kitchen tool.

Garlic Roller

Step Six

Add the garlic cloves on top of the dry seasoning packets and pour the 1/2 cup of pickle juice into the slow cooker. Set your slow cooker on high for 10-12 hours.

Garlic and Pickle Juice

Finished Product

This meat is so tender and juicy and just falls apart. It’s so good!

Slow Cooker Dill Pickle Pot Roast

Slow Cooker Dill Pickle Pot Roast Recipe

5 from 4 votes
Slow Cooker Dill Pickle Pot Roast
Slow Cooker Dill Pickle Pot Roast
Prep Time
15 mins
Cook Time
12 hrs
Total Time
12 hrs 15 mins
Course: Main Course
Cuisine: American
Servings: 8 people
Author: Linda Loosli
  1. 1. Place your chuck roast in your slow cooker.

    2. Sprinkle the packets of brown gravy and the Hidden Valley Ranch Dry Seasoning over the meat.

    3. Place the dill pickles around the meat.

    4. Add the garlic cloves, pickle juice, and dill weed.

    5. Place the slow cooker lid on, and cook on high for 10-12 hours. Enjoy.

    Note: You can use your pressure cooker to cook this roast for 60 minutes (just add 1 to 1-1/2 cups of water).

How do I store the pot roast after cooking it?

I store the leftovers in an airtight Tupperware-type container in the refrigerator.

How long is the cooked roast beef safe to store in the refrigerator?

It’s safe to store the cooked roast beef for 3-4 days, if stored properly in your refrigerator.

Can I freeze the cooked pot roast?

Absolutely, you can freeze some serving-size portions tightly wrapped in your freezer for up to 1-2 months.

What temperature should the roast beef register before eating?

The USDA recommends a minimum (145ºF)=(63ºC) for medium-rare. (160ºF)=(71ºC) is medium. (170ºF)=(77ºC) is well done.

What can I serve with this dill pickle pot roast?

Can I brown the roast before cooking it in the slow cooker?

I have always browned a roast before putting it in the slow cooker or the oven. I skipped that step with this recipe. Here’s the deal, it’s simple to brown the roast, but then I would have to clean another pan. So I skipped it and the meat was still delicious.

Final Word

I love to share old recipes like this slow cooker dill pickle pot roast one. It’s all about teaching our kids and grandkids how to cook from scratch. It’s so awesome to use a slow cooker, set and forget dinners are the best! May God Bless this world, Linda

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  1. 5 stars
    I never thought about adding dill pickles. I do my chuck roasts in the oven, because my slow cooker isn’t big enough. I add two cans of button muhrooms and two bags of frozen baby carrots. (lots of leftovers) I prefer the frozen carrots, because as they thaw, they absorb the juices, making them twice as tasty. We use Better than Bullion and baby onions. I have been know to use my Dutch oven, and add cleaned but unpeeled baby potatoes. Salt, pepper, accent and parsley to taste. Full meal with only one pot to wash. Add bread and butter and dinner is done.

    1. Hi Chris, thank you for the 5 stars, my sweet friend! I love Better Than bouillon! I need to remember the baby onions! I was lucky because the butcher had a tall chubby pot roast located at the back of the meat counter! I can’t wait to use my Dutch oven since we moved! Love it! Linda

  2. How did you cook a roast for 12 hours, have your family eat it, and then give it 5 stars when the recipe just published this morning?

  3. 5 stars
    Hi Linda:
    This recipe sounds fantastic but I will have to forgo it. Yes I could forgo the garlic but dill pickles have to much salt in them for my family. Yes we eat some dill pickles (in my potato salad) but the juice would be what would cause us problems as we all have high blood pressure. I still think it would be a fantastic Recipe and I will save it for 4th Sundays at church when they have a meal after church. each month.,

    1. Hi Jackie, thank you for the 5 stars, my sweet friend! Boy, high blood pressure is not good. I totally understand. Your potato salad is the best recipe ever! Linda

  4. 5 stars
    Sounds good when i can afford a roast. Have you ever tried Dill Pickle bread? I have worked on it but haven’t in a while need to get back to it. It is surprisingly good.

    1. Hi June, oh I hear you on the roast prices! Luckily I was able to feed a lot of people with that 5-pound roast! I have made dilly bread! That’s a great reminder! Linda

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