- Home
- Beef
- How To make Pot Roast with Dill Gravy
How To make Pot Roast with Dill Gravy
-From the Kitchen of -Lawrence & Cindy Kellie 4 lb Beef chuck arm pot roast
-boneless 2 tb Cooking oil
Salt Pepper 1/2 c Water
1 tb Dill sead
2 md Onion
sliced thick
1/4 c Flour :
for gravy
1/2 c Dairy sour cream
1. In a Dutch oven, or large pan with a tight-fitting
cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. Add water. 2. Return meat to pan and sprinkle with dill seed. Place onion slices on top. 3. Cover and simmer for 2 1/2 to 3 hours, or until done. (Or cook in a 325F oven for same amount of time.) 4. When done,
remove meat and onion to a platter and keep warm. 5. For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 Tablespoons (or less) of fat. Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return to pan. 6. In same cup,
measure 1/2 cup cold water and blend in flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. 7. Remove pan from heat. Add sour cream, a small amount at a time, and mix well. Taste gravy and correct seasoning, if necessary, with salt and pepper. If gravy is not hot enough when ready to serve, place pan over very low heat, but do not boil, or gravy may curdle. (Note: The flavor of the gravy is not affected should curdling occur.) 8. Slice meat, and serve gravy separately. From the book given to me by Cookie.Lady: The More-Beef-for-your-Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK)))))
How To make Pot Roast with Dill Gravy's Videos
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!
Follow us on Facebook! facebook.com/FoodByShared
Check out the recipe:
DILL PICKLE POT ROAST “In The Kitchen”
try this sis
This is delicious y’all try it #tcgfam
HELP SUPPORT OUR CHANNEL JOIN OUR MEMBERSHIP:
Slow Cooker Dill Pickle Pot Roast
SLOW COOKER DILL PICKLE POT ROAST
--------------Click on SHOW MORE to see the FULL RECIPE--------------
If you love the Mississippi Pot Roast recipe you will love this meal (and you may even love it more!).
PRINTABLE RECIPE AND NUTRITIONAL INFO:
RECIPE:
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 the juices except a 1/2 cup
1/2 cup pickle juice (from above)
6 whole garlic cloves keep whole
1/2 tsp. dried dill (or one tablespoon fresh)
SLOW COOKER SIZE:
5-quart or larger
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.
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
#pickles #crockpot
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.
License: Creative Commons
Music: iphone music themes
Standard License
End Screen Image:
Filmora.com/io (Wonderland)
Thumbnail Image: Phonto, available from Apple Store
Also follow me on:
Youtube: Youtube.com/RICHARDINTHEKITCHEN
Facebook:
Facebook/Richard in the Kitchen:
Twitter:
Linkedin:
Instagram:
Thanks for watching
Dill Pickle Roast
This ones done in a slow cooker Not a lot of ingredients and it takes a bit to cook but a great meal If you like dill this ones for you!
Lemon Dill Compound Butter
Lemon Dill Compound Butter with Rozanne Stevens. For full recipe