Dill Pickle Pot Roast is a wonderfully tender roast flavored with dill, ranch, and garlic. The dill flavor is very subtle and great with mashed potatoes or rice.
Ingredients:
- 4 lbs. beef chuck roast
- 87 oz. packet brown gravy mix
- 1 oz. packet ranch dressing mix
- 24 oz. jar baby dill pickles discard all juices except half cup (next ingredient)
- 1/2 cup pickle juice (from above)
- 6 whole garlic cloves keep whole
- 1/2 tsp. dried dill (or one tablespoon fresh)
Instructions:
- Add the roast to the slow cooker.
- Sprinkle over the brown gravy mix and ranch dressing mix.
- Add the pickles, garlic cloves, dill and pickle juice.
- Place the lid on the slow cooker.
- Cook on LOW for 9-10 hours or HIGH for 5-6 hours
- Shred the meat with 2 forks and serve with your desired sides.
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