Description
This slow cooker dill pickle chuck roast is an easy and delicious way to prepare a tender, flavorful meal with minimal effort.
Ingredients
Scale
- 3 to 4 pounds chuck roast
- 1 ounce dry ranch dressing mix
- 0 ounces brown gravy mix
- 24 ounces baby dill pickles (drained, juice reserved)
- 1/2 cup pickle juice
Instructions
- Place the chuck roast in the bottom of the slow cooker.
- Sprinkle the dry ranch mix and brown gravy mix evenly over the top of the roast.
- Pour the drained pickles over and around the roast.
- Add 1/2 cup of the reserved pickle juice over everything.
- Cover and cook on LOW for 8 hours (or HIGH for 4 hours) until the roast is fork-tender.
- Shred the meat using two forks. Serve with the cooking juices and pickles.
Notes
- This dish pairs well with mashed potatoes or rice.
- Adjust cooking time based on the size of the roast.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: main course
- Method: slow cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe