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Tender crock pot dill pickle pot roast served over creamy mashed potatoes with brown gravy, garnished with herbs and complemented by whole pickles in the background.
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4.99 from 63 votes

Crock pot Dill Pickle Pot Roast

Crock pot dill pickle pot roast only has 4 ingredients for an easy dinner. The ranch and pickles combine for a flavor packed and tender roast.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Main Course
Cuisine: American
Servings: 8
Author: Carrie Barnard
Cost: $22.68 Per Recipe, $2.84 Per Serving

Ingredients

  • 4 lbs Beef Roast – Either a Chuck or Rump Roast work great in this recipe
  • 1 packet of Brown Gravy Mix 1 oz.
  • 1 packet Ranch Dressing Mix 1 oz.
  • ½ Jar of Baby Dill Pickles 24 oz – The pickles and the juice.

Instructions

  • Place 4 lbs beef roast in the crockpot. Sprinkle 1 packet brown gravy mix and 1 packet ranch dressing mix evenly over the roast. Add ½ jar (24 oz jar) baby dill pickles along with the pickle juice to the crockpot.
  • Cover and cook on low for 8-10 hours or on high for 4-5 hours.
  • Remove the meat, shred it with 2 forks and return it back to the juices in the crock pot.
  • Serve with your favorite sides and enjoy!

Nutrition

Calories: 433kcal | Carbohydrates: 5g | Protein: 44g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1088mg | Potassium: 792mg | Fiber: 1g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 5mg
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