Slow cooker dill pickle pot roast is a briny, tender version of roast beef with virtually no prep whatsoever. You can prep this recipe in less 5 minutes flat and set it up to slow cook so dinner is done when you get home. Perfect for a cozy meal on a busy day!
If you’ve been following along for awhile then you know I deeply love both dill pickles and shortcut recipes.
This meal combines both of those loves into one ridiculously easy dinner that your family will love.
What is dill pickle pot roast?
I know it may sound kind of odd to have dill pickles with pot roast, but hear me out.
The pickles and the pickle juice create a tangy sauce similar to German sauerbraten.
How?
Well like sauerbraten, the pickle juice creates a vinegar base that tenderize the meat.
But because we’re cooking it in the slow cooker, we skip the long marinade but still get fork tender meat.
Ingredients
You only need a few ingredients to make this easy to dinner:
- Pot roast– I’m using a chuck roast, but whatever roast you can find on sale will work. Just make sure to trim away the excess fat.
- Dill pickles– Use your favorite brand or even homemade dill pickles. Make sure you use the juice too!
- Salt and pepper– To taste.
How to Make
This meal couldn’t be any easier to make. It’s truly a dump and go situation!
To so it, just add the roast to the bowl of your crock pot and pour the pickles and pickle juice out overtop of the meat.
Then, cover it and cook it on low for 8 hours.
After 8 hours, taste the broth and then season the meat with salt and pepper to taste.
Shred the meat with a pair of meat claws or slice it on a cutting board.
Serve with mashed potatoes or steamed white rice, and enjoy!
Storing leftovers
This meal makes fantastic leftovers.
To store it, just let it cool and then transfer it to air tight containers and refrigerate the meat for up to 4 days.
Reheat in the microwave or warm on low in the slow cooker until heated through.
Recipe Remake Ideas
Not only is this delicious the day of with mashed potatoes or rice, but you can make an entirely different meal out of your leftovers.
Use leftover roast beef by:
- spooning it over cooked egg noodles
- using it to make sandwiches
- turning it into a casserole
Tips and Tricks
- You can turn the juices into more of a gravy by adding a cornstarch slurry to thicken them.
- If you really want to go with the more traditional German feel of things, you can stir crushed gingersnaps and a bit of brown sugar into the juices to thicken them into a gravy.
- I prefer using plain dill pickles but you could use one of the more flavored varieties like garlic dill pickles to add a new layer of flavor to this dish.
Other Easy Pot Roast Recipes
Crockpot dill pickle pot roast is a family favorite and my favorite thing to throw in the slow cooker on a busy day. Make it and enjoy!
Looking for other fun, easy pot roast recipes? Try these:
If you’ve tried this CROCKPOT DILL PICKLE POT ROAST, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Slow Cooker Dill Pickle Pot Roast
Ingredients
- 1 beef chuck roast trimmed of excess fat
- 1 24 oz jar dill pickles
- salt & pepper to taste
Instructions
- Add the roast to the bowl of your crockpot.
- Pour the pickles AND juice out overtop of the meat.
- Cover & cook on low for 8 hours.
- Season the meat with salt & pepper, to taste. Pickle brine is pretty salty, so taste the broth before deciding on additional salt.
- Shred the meat, or careful transfer it to a cutting board to slice.
- Serve with mashed potatoes or steamed white rice, and enjoy!
Nutrition
recipe adapted from Simply Stacy
I’ve done this recipe or similar several times over the years from a crockpot book. Always so good.