Description
This Dill Pickle Pot Roast is a zesty, tender twist on traditional roast beef. Slow-cooked with tangy pickles, brine, and savory seasonings, it delivers big flavor with minimal effort. Juicy, fork-tender meat meets a briny burst of dill in every bite—perfect for weeknight meals or lazy Sundays.
Ingredients
Scale
- 3–4 lb beef chuck roast (well-marbled for flavor)
- 2 cups dill pickle brine (from jarred dill pickles)
- 1 cup dill pickles, sliced
- 1 (1 oz) packet ranch seasoning mix
- 1 (1 oz) packet au jus or brown gravy mix
- 4 cloves garlic, smashed
- 1 tsp dried dill weed (optional, for extra herbaceous punch)
- Salt and freshly ground black pepper, to taste
- Optional add-ins:
- 2 large carrots, cut into chunks
- 1 large onion, quartered
- 4–6 small red potatoes, halved
Instructions
- Layer Seasonings: Sprinkle both the ranch and au jus mixes evenly over the top of the roast.
- Pour Brine: Carefully pour the dill pickle brine around (not directly on) the roast to avoid washing away the dry seasonings.
- Cook Low and Slow: Cover and cook on LOW for 8–10 hours, or on HIGH for 5–6 hours. The meat is done when it easily pulls apart with a fork and reaches an internal temperature of 195 °F–200 °F.
- Mid-Cook Check: At the 4-hour mark (on LOW), taste a spoonful of cooking liquid and adjust salt or seasoning as needed.
- Rest and Shred: Remove the roast and let it rest for 10 minutes before shredding or slicing against the grain.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: pot-roast
Nutrition
- Serving Size: 6 servings
- Calories: 410 kcal
- Sugar: 1 g
- Sodium: 780 mg
- Fat: 28g
- Saturated Fat: 10 g
- Trans Fat: 0g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: Dill Pickle Pot Roast