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.