Dill Pickle Pot Roast

This dill pickle pot roast recipe is a happy accident. Due to March being national Ranch Dressing month, I had an enormous amount of Hidden Valley Ranch powder mix that was sent to me. I also had lots of pickles left over from Craft and Vine Picklery when I used them in a Bloody Mary Segment on The Jason Show. I was initially going to make Mississippi Roast with a jar of Pepperoncini, but I didn’t have any. I figured the brine of pickle juice was very similar. I also had a dish at my friend Julie’s house called German Beef Rouladen, which was flank steak rolled around a pickle with a delicious dilly gravy. All of these thoughts had me set on making Dill Pickle Pot Roast. After an original fail in the Instant Pot for 6 hours and the meat being as tough as shoe leather – I pivoted and put it in my slow cooker. I left it overnight, and 10 hours later, it was magic with the onions, and the pickles were broken down, and the ranch dressing turned into a beautiful gravy. 

Dill Pickle Pot Roast

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Ingredients

• 1 Tbsp. olive oil
• 2 lbs. chuck roast
• 1 large onion, sliced
• 1 1/2 c. diced dill pickles and their juice (I used 16 oz Craft and Vine Picklery’s Dill Snackers)
• 5 medium garlic cloves
• 1 package Hidden Valley Ranch Dry Mix
• 1 Tbsp. dried dill
• 3 c. water

Instructions

1. Sear the roast in oil until brown (3 minutes each side). Set aside.
2. Spread the diced onions into the bottom of the slow cooker.
3. Place roast on top of the onions
4. Add pickles and juice, garlic cloves, Ranch mix, and dried dill
5. Add enough water to come up to roast.
6. Cover the slow cooker and cook on low for 8-10 hours or until roast is tender.
7. Degrease sauce with a degreaser or refrigerate overnight and take fat cap off with a spoon.