Dill Pickle Pot Roast

Dill Pickle Pot Roast is a wonderfully tender roast flavored with dill, ranch, and garlic. The dill flavor is very subtle and great with mashed potatoes or rice.


  • 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)


  1. Add the roast to the slow cooker.
  2. Sprinkle over the brown gravy mix and ranch dressing mix.
  3. Add the pickles, garlic cloves, dill and pickle juice.
  4. Place the lid on the slow cooker.
  5. Cook on LOW for 9-10 hours or HIGH for 5-6 hours
  6. Shred the meat with 2 forks and serve with your desired sides.

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