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.