This post contains affiliate links. Please read our disclosure policy.
If you love salty, briny pickles and the sour tang of dill, you’ll love this hearty, juicy, and super tender Pickle Pot Roast that only takes 3 ingredients!
Every year on Halloween, a group of friends of ours from church get together to go trick-or-treating. This year was my turn to host – and I needed to make a ton of food, but didn’t really have a lot of time to dedicate to cooking. I settled on a pot roast – but I didn’t have pepperoncini peppers to make a Mississippi Roast like I’d planned. I was raiding my friend for something I could use when I came up on a jar of dill pickles – why couldn’t they work just like the peppers?
A bit of adjusting a recipe, and a new favorite was born – and the entire group snarfed it, fast! I didn’t have to worry about packing up leftovers – and it was really easy (and budget-friendly) to serve our whole crowd.
Table of contents
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
How to Make Pickle Pot Roast
This recipe is super simple – making it one of my all-time favorites, especially for a big, hungry group. There is a ton of flavor, but it appeals to even picky eaters.
Slow Cooker Pickle Pot Roast Recipe Ingredients
To make this recipe, we will need the following ingredients:
- Dill Pickles: The jar of pickles, along with their brine, serves as a unique and flavorful ingredient in this pot roast recipe. The pickles bring a combination of tanginess, acidity, and a hint of dill flavor. As they cook in the slow cooker, the pickles infuse the roast with their distinctive taste, adding a zesty and savory element to the dish.
- Chuck Roast: Chuck roast is a well-marbled cut of beef, known for its tenderness and rich flavor. When slow-cooked, it becomes incredibly tender and moist, making it the perfect choice for pot roast. The chuck roast serves as the main protein in this dish, and its natural juices combine with the pickle brine to create a flavorful and succulent meat.
- Ranch Dressing Mix: The ranch dressing mix is a seasoning blend that typically includes ingredients like dried herbs, garlic powder, onion powder, and buttermilk powder. When added to the pot roast, it imparts a creamy and herbaceous flavor profile. The ranch mix complements the tanginess of the pickles and enhances the overall seasoning of the dish.
Once you’ve gathered your ingredients, we will use the following method:
Brown Pot Roast
In a heavy pan, brown chuck roast. Flip every 4-5 minutes, until meat is browned on all sides.
Mix Sauce
As the roast browns, in the bottom of a slow cooker, mix 1 packet ranch dressing mix and the juice from one jar of dill pickles. Mix well until there are no lumps. Add half pickles to bottom of slow cooker, then place browned roast over pickles, and top with additional pickles from jar on top.
Cook in Slow Cooker
Cover slow cooker and cook 6-8 hours on low (flip once for best texture) or 4-5 hours on high.
Shred Pot Roast
When roast is tender to a fork’s pressure and shreds easily, remove from slow cooker and shred.
Serve
Optional: remove pickles, chop up, and reserve to be a topping.
Keep warm: Add pot roast back to pot and keep on warm until serving.
Serve with homemade rolls or fresh bread, or with mashed potatoes.
Tips and Tricks to Perfect Pickle Pot Roast
Choose the Right Cut: Opt for a well-marbled cut of beef like chuck roast. The marbling adds flavor and ensures the meat stays tender during slow cooking.
Sear the Meat: Before placing the roast in the slow cooker, sear it in a hot skillet with a little oil. Searing helps develop a flavorful crust and locks in juices.
Use Quality Pickles: Select good-quality dill pickles with a robust flavor. The pickle juice will infuse into the meat, so quality matters.
Experiment with Pickle Varieties: Don’t hesitate to experiment with different pickle varieties like spicy dill, bread and butter, or even pickled jalapeños for a unique twist.
Ranch Dressing Mix: The ranch dressing mix adds flavor and depth to the dish. You can use a store-bought mix or make your own with a blend of dried herbs and spices like garlic, onion powder, dill, and parsley.
Low and Slow Cooking: Slow cookers work best when you cook on the low setting. This allows the meat to become incredibly tender over time. Plan for 8-10 hours on low or 4-5 hours on high.
Add Vegetables: For a complete meal, toss in some carrots, potatoes, and onions along with the roast. These vegetables will absorb the flavorful broth and complement the dish.
Skim Fat: After cooking, skim any excess fat from the surface of the cooking liquid for a cleaner, less greasy sauce.
Taste and Adjust: Before serving, taste the cooking liquid and adjust the seasoning as needed. You can add more pickle juice, salt, or pepper to suit your preferences.
Garnish and Serve: Garnish your pickle pot roast with fresh herbs like chopped parsley or dill for a burst of color and flavor. Serve it with the cooking juices spooned over the top.
Slow Cooker Pot Roast with Pickles FAQs
While dill pickles are the most common choice for pickle pot roast, you can experiment with other pickle varieties to change the flavor profile. Spicy dill pickles, bread and butter pickles, or even pickled jalapeños can add unique twists to the dish.
Absolutely! You can make your own ranch dressing mix by combining dried herbs and spices like garlic powder, onion powder, dried dill, dried parsley, and black pepper. Adjust the ratios to suit your taste preferences.
Cooking times can vary depending on the size of your roast and the heat setting of your slow cooker. As a general guideline, cook on low for 8-10 hours or on high for 4-5 hours. The meat should become tender and easily shred with a fork.
Searing the meat before slow cooking is optional but recommended. Searing adds flavor and helps create a flavorful crust on the roast. It also helps seal in the meat’s juices.
Yes, you can add vegetables like carrots, potatoes, and onions to the slow cooker with the roast for a complete meal. These vegetables will absorb the flavorful pickle broth during cooking.
Skimming excess fat from the cooking liquid is a good practice to reduce the greasiness of the sauce. However, it’s not mandatory. You can choose to skip this step if you prefer a richer sauce.
Pickle pot roast pairs well with side dishes like mashed potatoes, steamed vegetables, or a simple salad. The tangy pickle flavor complements a variety of accompaniments.
Yes, you can adapt the recipe for an Instant Pot or pressure cooker. Brown the meat using the sauté function, then add the pickles, pickle juice, and ranch dressing mix. Pressure cook on high for about 60-75 minutes, followed by a natural release.
What to Serve With Pickle Pot Roast
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Please also help me share on Instagram, Facebook, and Pinterest!
Share on Facebook
SharePin this now to find it later
Pin ItFollow on Instagram
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
Pickle Pot Roast
Equipment
Ingredients
- 1 jar pickles and pickle juice
- 3 lb chuck roast
- 1 package, 2 tablespoons ranch dressing mix
Instructions
- In a heavy pan, brown chuck roast. Flip every 4-5 minutes, until meat is browned on all sides.
- As the roast browns, in the bottom of a slow cooker, mix 1 packet ranch dressing mix and the juice from one jar of dill pickles. Mix well until there are no lumps. Add half pickles to bottom of slow cooker, then place browned roast over pickles, and top with additional pickles from jar on top.
- Cover slow cooker and cook 6-8 hours on low (flip once for best texture) or 4-5 hours on high.
- When roast is tender to a fork's pressure and shreds easily, remove from slow cooker and shred.
- Optional: remove pickles, chop up, and reserve to be a topping.
- Add pot roast back to pot and keep on warm until serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
