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.