Crockpot Dill Pickle Pot Roast

This Dill Pickle Pot Roast recipe only has 6 ingredients, cooks in the crockpot, and is nothing short of phenomenal!

I am so excited to share this recipe for Dill Pickle Pot Roast with you today. This is an idea that I’ve had for a while and I finally decided to give it a shot and Y’ALL – boy is it ever good! I mean, it’s good good. I found myself picking at the leftovers, cold, from the fridge it was so delicious.

I served this to some family and friends and they were a little wary but after they took that first bite, it was all over. They were shelling out compliments as they were stuffing their faces.

It’s delicious on it’s own, served over mashed potatoes or rice, on a bun, in a burrito, on a pizza (yes, seriously so good!), etc. The meat also freezes really well!

My favorite way to eat it? On a bun, with provolone cheese, plenty of those slow cooked pickles on top, and a bowl of the amazing au jus that forms in the slow cooker. Then, I dunk that sandwich in the au jus and let the bread soak it up and the sandwich is history in minutes. YUM!

Curious yet? I sure hope so! This one is definitely a keeper for your recipe boxes.

There is a video tutorial of Mrs Happy Homemaker preparing this recipe at the bottom of this post, right above the printable recipe.

What ingredients do I need to make this Dill Pickle Pot Roast recipe?

It’s a relatively short ingredient list. Only 6 ingredients at that! Here’s what you need:

• 4 pound chuck roast or sirloin tip roast
• 24oz jar of baby dill pickles, reserving a 1/2 cup of pickle juice
• 1oz packet of dry ranch seasoning mix
• .87 ounce package of brown gravy mix
• 6 cloves of garlic
• 1/2 tsp dill weed
• 6 quart slow cooker/crockpot or larger (this is the one I’m using in the photos)

How do I prepare the Crockpot Dill Pickle Pot Roast?

Place your roast in the bottom of your crockpot. Sprinkle the ranch seasoning packet and brown gravy packet over top of the roast. Arrange the 24oz jar of drained baby dill pickles (save 1/2 cup of the juice for later) around the roast.

Add the garlic cloves.

Now, pour the reserved 1/2 cup of pickle juice over the roast. This will help break down the spice mixes that are over the roast.

Sprinkle on 1/2 teaspoon of dill weed.

Cook on low in your crockpot for about 10 hours if using a chuck roast. If you are using a sirloin tip roast, it may need up to 12-14 hours on low as it typically has less fat and takes longer to break down in my experience.

I LOVE the flavor in this roast. It’s so good, I can eat it cold. That au jus? Oh wow. Just wow.

Try it, you’ll see! Tag me @MrsHappyHomemaker on Instagram if you make it. I’d love to see it!

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for your support to help keep this site running!