Crockpot Dill Pickle Pot Roast

With just six ingredients and a crockpot, this Dill Pickle Pot Roast couldn’t be easier. The beef gets slow-cooked until it’s fall-apart tender, soaking up all the tangy pickle flavor. It’s rich, juicy, and packed with bold taste. Just toss everything in, let it cook, and get ready for one delicious meal!

Dill Pickle Pot Roast

I am so excited to share this recipe for Dill Pickle Pot Roast with you today.

This is an idea that I’ve had for a while. I finally decided to give it a shot and Y’ALL—boy is it ever good! I mean, it’s good good. I found myself picking at the leftovers, cold, from the fridge it was so delicious.

I served this to some family and friends and they were a little wary but after they took that first bite, it was all over. They were shelling out compliments as they were stuffing their faces.

It’s delicious on it’s own, served over creamy mashed potatoes or rice, on a bun, in a burrito, on a pizza (yes, seriously so good!), etc.

The meat also freezes really well!

My favorite way to eat it? On a bun, with provolone cheese, plenty of those slow cooked pickles on top, and a bowl of the amazing au jus that forms in the slow cooker.

Then, I dunk that sandwich in the au jus and let the bread soak it up and the sandwich is history in minutes. YUM!

Curious yet? I sure hope so! This one is definitely a keeper for your recipe boxes.

Dill Pickle Pot Roast Ingredients

It’s a relatively short ingredient list. Only 6 ingredients at that! Here’s what you need:

• 4 pound chuck roast or sirloin tip roast
• 24oz jar of baby dill pickles, reserving a 1/2 cup of pickle juice
• 1oz packet of dry ranch seasoning mix
• .87 ounce package of brown gravy mix
• 6 cloves of garlic
• 1/2 tsp dill weed
• 6 quart slow cooker/crockpot or larger (this is the one I’m using in the photos)

How to Make Dill Pickle Pot Roast

Place your roast in the bottom of your crockpot. Sprinkle the ranch seasoning packet and brown gravy packet over top of the roast. Arrange the 24oz jar of drained baby dill pickles (save 1/2 cup of the juice for later) around the roast.

Add the garlic cloves.

Now, pour the reserved 1/2 cup of pickle juice over the roast. This will help break down the spice mixes that are over the roast.

Sprinkle on 1/2 teaspoon of dill weed.

Cook on low in your crockpot for about 10 hours if using a chuck roast. If you are using a sirloin tip roast, it may need up to 12-14 hours on low as it typically has less fat and takes longer to break down in my experience.

I LOVE the flavor in this roast. It’s so good, I can eat it cold. That au jus? Oh wow. Just wow.

Try it, you’ll see! Tag me @MrsHappyHomemaker on Instagram if you make it. I’d love to see it!