Slow Cooker Dill Pickle Pot Roast

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

Items You May Need In The Kitchen:

• Slow Cooker (I used the 3-1/2 quart size)
• Measuring Cups
• Measuring Spoons
• Garlic Roller

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.

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.

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.

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.

Finished Product

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

Slow Cooker Dill Pickle Pot Roast Recipe

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?

• Creamy mashed potatoes
• Green Beans
• Baked French Fries
• Tossed Salad with Homemade Ranch Salad Dressing
• Roasted Broccoli
• White Rice
• Baked Potatoes

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