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This scrumptious Dill Pickle Pot Roast roast came about because my family doesn’t like the Mississippi Pot Roast that the entire internet seems to love. One day, I was struck with the thought that pickles looked exactly like those pepperoncini peppers (the part they don’t like) in the Mississippi pot roast. And this roast came about!
Why I Think You’ll Love This Recipe
- If you have eaten German pickled beef (Sauerbraten) or Dutch Stamppot, you already know this will be a fantastic way to eat roast beef. For those that haven’t had those dishes, if you’ve tried the more common Dill Pickle Soup then you’ll love this recipe.
- It’s just as easy as making the Mississipi pot roast, but it tastes better, in my opinion!
- DILL PICKLE GRAVY. ’nuff said.
The Best Type of Beef Roast to Use for A Pot Roast
Pot roast should always a chuck roast, a blade roast or anything that your butcher labels ” pot roast”. A pot roast is supposed to be cooked low and slow for hours on end, braising the meat until it falls apart into delicious pieces of beef. You do NOT want to use sirloins or round roasts for a long cooking pot roast.
Pot Roast Tips and Tricks
- If you are worried about this being too pickle-flavored, start by using only half of the dill pickle juice from the jar and adding 1/2 cup of water to replace it.
- You can add large chunks of vegetables to this recipe if you like! I would use whole potatoes and carrots; they will take longer to cook. Add them in the last few hours of cooking, however; you can’t cook them all day.
- You can brown the outside of the roast before you place it in the slow cooker or the instant pot. This adds flavor and a delicious crust on the outside!
More Delicious Pot Roast Recipes!
- Try my Dutch Oven Pot Roast for a classic pot roast recipe.
- Beer and Mushroom Instant Pot Pot Roast
- Bucket o’ Gravy Instant Pot Roast
- Slow Cooker Italian Pot Roast and Peppers
You guys, even the gravy turns out AMAZING!!! I thought it would be too pickle-y, but when you use the Ranch Dressing and two packs of brown gravy mix, the gravy works out. You can pour it all over the roast and mashed potatoes without turning the entire dish too sour. If you are worried about this being too pickle-flavored, use only half of the dill pickle juice from the jar and add 1/2 cup of water to replace it.
So, do you trust me, fellow dill pickle lovers? Do you trust that you have to try this dill pickle roast as soon as possible? I can’t wait to hear what you think of it!
Happy cooking!
Love,
Karlynn
Dill Pickle Pot Roast and Pickle Gravy
Ingredients
- one 3-4 pound chuck roast
- 1 package dry ranch dressing mix
- 2 packages dry brown gravy mix
- one 1 liter jar baby garlic dill pickles
Instructions
Slow Cooker Instructions:
- Place 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, then place the roast into the bottom of your slow cooker.
- Sprinkle the ranch dressing and the brown gravy mixes over the roast. Pour the jar of pickles over top. Arrange the pickles around the roast.
- Cover and cook on low all day, for 8-10 hours. Remove the strings from the roast, shred the meat and serve. The gravy can be strained ( or not! we loved it with the pickle bits) and served over the roast and mashed potatoes.
Instant Pot Instructions
- Place 1-2 tablespoons of olive oil into the bottom of your Instant Pot. Press the sear button, then sear the roast on all sides until browned. Turn off the sear function.
- Sprinkle the ranch dressing, and the brown gravy mixes over the roast. Pour the jar of pickles over the top. Arrange some pickles and juice under the roast to prevent the "burn' button from turning on.
- Place the lid on the top and seal it according to the manufacturer's instructions.
- To pressure cook, use the "stew/meat" button and cook on high pressure for 90 minutes for a small roast or 120 minutes for a large roast. You can manually release it according to the manufacturer's instructions or let it naturally release.
- Remove the strings from the roast and serve!
Video
Notes
- You can choose what size of pickles you would like to use, we have used large ones as well
- If you are worried about this being too pickle-flavored, use only half of the dill pickle juice from the jar and add 1/2 cup of water to replace it.
Nutrition
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Nancy J. Peterson says
Got this recipe in my email today. Looks intriguing. Are your nutritional numbers correct? It shows 13k calories and .03g protein per serving. All the numbers look odd.
Karlynn Johnston says
It uses a third-party calculator, so sometimes it will go on the fritz. It should be more accurate now, though!
Amy says
Currently trying this in my instant pot, trusting the instructions, and got the burn notice. Have just spent 10 minutes scraping the bottom of my pot and hoping it won’t burn again. Would advise others to do the slow cooker method instead. Wish I had.
Diana says
I want to add potatoes, carrots, parsnips. How long and at what point to add the veggies?
Michael says
This recipe was good but kept reminding me of something but I couldn’t place it. One day I placed it, rouladen, I added some mustard bacon niced onions . WAS THE EASIEST ROULADEN IVE EVER MAD!!!!!!!! Obviously a bit different but if you know rouladen you should try it
Cheryl Wood says
I made it: crock, smaller roast than yours, about 1/2-2/3’s of: Frank’s Red Hot Ranch seasoning & regular brown gravy mix, 2/3 bottle Giant Tiger baby garlic dills, put on low yesterday afternoon, then last night turned to keep warm overnight. Took it off @ 10 this morning, OMG! Super good!! I just had a little taste, it’s for din tonight, Hubby’s gonna love it. Lotsa Love from Wakefield, Quebec, up in the hills.
Matt says
Made tonight. I cooked beef roast 2.7 lbs with dry ingredients on beef 30 min high, placed pickles on the side of the roast, poured slowly pickle juice over top of the meat . Put minced pickles on top of meat.
Dropped to low for 5.0 hours, then added dozen big brussel sprouts to liquid, then cook two more hours. Will do this again.
Caj says
I made this today. Sooooooooooooooooo GOOD!!! Not too pickley at all just delicious.
What a wonderfully easy recipe to make, 4 ingriedients. It is also very economical & inexpensive.
Looking forward to making sandwiches on good crusty bread with my leftovers.
Try this recipe y’all you’ll be glad you did.
Chasa says
Do you only use the liquid in the pickles??? And no other liquid? I’m going to make it right now.
Maureen says
Have you ever had rouladen? That’s what this recipe reminds me of. The recipe I use you chop dill pickles, bacon, and onion really fine to roll in the rouladen cut beef. So good! I would make this pot roast, but I know my husband won’t eat it.
Lisa says
This was great! I was skeptical but tried it anyway, and I am glad I did. It has a wonderful flavor. My husband really enjoyed it too. Will definitely make again.
Mariel Campbell says
This is in my crockpot right now. Can not wait to try it!! It smells amazing!! I browned the roast as suggested. And I was not able to find garlic pickles on my last grocery shopping trip, so I added a few of the pickled garlic cloves I had in the fridge. I plan on serving it with the suggested mashed potatoes and roasted carrots. May have to make a store run to grab a nice crusty bread to help soak up al that gravy!
Philippa says
Just curious, has anyone tried this with corned beef? Thinking that might pair well with the dill pickles!
harriet says
do you use all the pickle juice??
Ryan says
This was amazing and delicious. Thank you for sharing. Would have never thought this was something my family would like. Absolutely delicious!! I seared my roast in the instant pot first. Cooked a 4lb chuck roast 90 minutes and it was falling apart.
David says
Oh my, I used beef Short Ribs and wow, do ? ? ? ‼️
I didn’t find garlic pickles, so I added 9 cloves.
Megan says
I LOVED this recipe. I also made dill potatoes and carrots to go along with it.
Rachael R says
I LOVED this recipe when I made it a few months ago (right when I got my Instant Pot!), but my husband wasn’t a fan. We’ve been doing low carb for a few months now and I think I’m going to try it again since our tastebuds have changed significantly. I’m very hopeful he will like it!
Mary says
Wonder how it would be with green olives?
Deb says
I have to admit this sounds little odd, but I am willing to give it a try. I have it in the crockpot cooking now for dinner today. I love dill pickles! Can’t wait to taste.
Mariel Campbell says
This is in my crockpot right now. Can not wait to try it!! It smells amazing!! I browned the roast as suggested. And I was not able to find garlic pickles on my last grocery shopping trip, so I added a few of the pickled garlic cloves I had in the fridge. I plan on serving it with the suggested mashed potatoes and roasted carrots. May have to make a store run to grab a nice crusty bread to help soak up al that gravy!
Amanda says
I’ve always been a big fan of my Mom’s Beef Rouladen which she and I both make with a pickle, Dijon mustard and horseradish it’s so good but time consuming. This is a perfect alternative that is easy and delicious! Last time I made it I did the suggested garlic dills this time I did horseradish dill pickles and wow it’s amazing!
Angela says
Do you drain the jar of pickles?
Amy fagan says
I was a little skeptical, because i also didn’t love the Mississippi pot roast, but i LOVE pickles, and have dozens of freshly canned jars, so i gave it a go. Thank you so much for sharing this- it was fabulous! I cooked for 2 hours, but i put the roast in only partially thawed. Ah-mazing! Will definitely do again!
Karlynn Johnston says
Thanks for trusting me!!!! I know it’s hard when a recipe sounds so weird, but this one is sooo good!
Billy says
This sounds like such an interesting recipe! I can’t wait to try this at home. I love how it is done in a crockpot, makes it so easy! Love the inclusion of dill pickles. Thanks for sharing!
Michqel says
So it was said somewhere in the article this recipe tastes like Sauerbraten. This roast tastes NOTHING like Sauerbraten to me. At least what I grew up with my grandma cooking. With that said this is delicious however. This actually to me is more like rouladen in a pot. I’m going to try it again with some bacon, onion, and mustard in the mix and make it more like a soup. I think it’ll taste just like rouladen. And anyone who has home made rounded knows what I’m talking about