How To make Pot Roast with Dill Pickles

Dill Pickle Pot Roast in the Crockpot!

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Dill Pickle Roast - Keto Recipe

Ingredients:

2lb Beef roast
1 jar dill pickles

Optional:
Green olives
Pepperoncini
1/2 stick butter
Black pepper

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Dill Pickle Pot Roast | Dinner

It couldn’t get any easier to get a meaty dinner on the table tonight. Toss everything in to your slow cooker and walk away until dinner time. Pickles! For everyone who isn’t cooking their pickles, you’re missing out on some prickly awesomeness! Not only are those pickles going to make your roast taste amazing, their also going to make sure it’s the most tender and juicy one ever!

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Check out the recipe:

SLOW COOKER DILL PICKLE POT ROAST | RICHARD IN THE KITCHEN

In this video I show you how to make slow cooker dill pickle beef pot roast. Seasoned and seared beef pot roast slow cooked with potatoes, onions, carrots, garlic and a jar of sliced dill pickles with the juice. Slow cooking the roast with a jar of dill pickles with juice doesn't make the meat taste like pickles,but it does yield a delicious tangy tender pot roast that will leave your guests wondering what that unique flavor is. Give it a try. You won't be sorry!

Shopping List:
2 1/2 -3 lb beef pot roast
1 tbsp high temp cooking oil
16 ounce jar dill pickle chips with juice
Seasoning packet that comes with the pot roast combo package or use your own blend.
1 cup beef broth or stock
6-7 red potatoes
1 tbsp minced garlic
2 carrots cut up
Cut up celery (optional)
1 medium onion cut into 4 wedges.
1 1/2-2 tbsp kosher salt (if using table salt use 1/2 that much)
1 tbsp course black pepper
Optional: Brown gravy

Directions:
Pat dry the pot roast then season both sides liberally with the salt and pepper.
Optional step: lightly dredging the seasoned roast in flour before searing will give you a final sauce with more body.
Add the oil to a heavy skillet and heat to medium high to high. You want it super hot.
When the oil is hot, sear all sides of the pot roast until a beautiful brown crusty texture occurs. This takes about 2 minutes per area seared. (top, bottom and sides)
Place the seared pot roast in the slow cooker and spread the veggies on top and around the roast.
Add the minced garlic.
Prepare the seasoning packet according to the directions and pour over the pot roast and veggies. The package says mix with water, but I like to use beef stock instead for better flavor.
Pour the whole jar of dill pickles including the juice over the roast and the veggies.
Cover and cook on low for 8-10 hours until the roast shreds easily with two forks or internal temp reaches 160-180 degrees. All slow cookers cook slightly different so just know your slow cooker! Longer cook times will yield more tender meat.
When done, baste the roast with some of the cooking juices then take out of the slow cooker and allow to rest about 10 minutes before shredding up the meat.
Using two forks, shred the meat.
You can either return the shredded meat back to the slow cooker and mix or place it on a separate serving dish.
Plate up and spoon a bit of the sauce over the meat and serve with the cooked veggies and garnish with dill pickle slices.
Optional: Brown gravy
Enjoy!

TIPS:
RESIST TAKING THE COVER OFF DURING THE COOK ESPECIALLY DURING THE FIRST TWO HOURS. EACH TIME THE COVER IS REMOVED IT ADDS 15-20 EXTRA MINUTES COOKING TIME.

DONENESS: it will be safe to eat a little over 145 degrees, but I like take it to 160 -180 for maximum tenderness.

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PICKLE JUICE POT ROAST - Crock Pot Recipe

In this video I show you how to make pickle juice beef pot roast. Seasoned and seared beef pot roast slow cooked with potatoes, onions, carrots, garlic and a jar of sliced dill pickles with the juice. Slow cooking the roast with a jar of dill pickles with juice doesn't make the meat taste like pickles, but it does yield a delicious tangy tender pot roast that you'll do over and over again.

Shopping List:
2 1/2 -3 lb beef pot roast combo package
1 tbsp high temp cooking oil
16 ounce jar dill pickle chips with juice
Seasoning packet that comes with the pot roast combo package or use your own blend.
1 cup beef broth or stock
6-7 red potatoes
1 tbsp minced garlic
2 carrots cut up
Cut up celery (optional)
1 medium onion cut into 4 wedges.
1 1/2-2 tbsp kosher salt (if using table salt use 1/2 that much)
1 tbsp course black pepper
Optional: Brown gravy

Directions:
Pat dry the pot roast then season both sides liberally with the salt and pepper.
Optional step: lightly dredging the seasoned roast in flour before searing will give you a final sauce with more body.
Add the oil to a heavy skillet and heat to medium high to high. You want it super hot.
When the oil is hot, sear all sides of the pot roast until a beautiful brown crusty texture occurs. This takes about 2 minutes per area seared. (top, bottom and sides)
Place the seared pot roast in the slow cooker and spread the veggies on top and around the roast.
Add the minced garlic.
Prepare the seasoning packet according to the directions and pour over the pot roast and veggies. The package says mix with water, but I like to use beef stock instead for better flavor.
Pour the whole jar of dill pickles including the juice over the roast and the veggies.
Cover and cook on low for 8-10 hours until the roast shreds easily with two forks or internal temp reaches 160-180 degrees. All slow cookers cook slightly different so just know your slow cooker! Longer cook times will yield more tender meat.
When done, baste the roast with some of the cooking juices then take out of the slow cooker and allow to rest about 10 minutes before shredding up the meat.
Using two forks, shred the meat.
You can either return the shredded meat back to the slow cooker and mix or place it on a separate serving dish.
Plate up and spoon a bit of the sauce over the meat and serve with the cooked veggies and garnish with dill pickle slices.
Optional: Brown gravy
Enjoy!

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Dill Pickle Pot Roast? Pickles! Beef! Gravy! HELL YES!!! Snackin' With Ortega 064

Welcome to Project 33! Experience Ortega LaTrobe !
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It seems that thanks to the popularity of the Mississippi Pot Roast a while back that this Dill Pickle Pot Roast came to be. Well, I can't think of anything better than a dish of beefy-pickley yum-yum! Here is the ridiculously simple 5 item recipe. Feel free to adjust anything, any way you like!

WHAT?
- 4 Lb roast (Chuck suggested)
- 24 oz Jar whole dill pickles (gherkin or petite suggested)
- 1 packet powdered Au Jus
- 1 packet Ranch dressing Mix
*Adjust gravy and ranch amount based on weight of roast (2lb roast=half each packet)

HOW!!
- Turn slow cooker on low
- Drain pickles, reserve liquid
- Sear roast in hot pan
- Add 1 cup pickle brine to slow cooker
- Add roast
- Add pickles from jar
- Add Au Jus &Ranch packets
- Lid it up. spoon juice over roast every hour
- Let cook for (7-8 hr on low) (5-6 hr on high)
- Shred meat with forks, let soak in juicy sauce
- Serve roast with mashed potatoes and beefy briney gravy sauce

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