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sliced slow cooker dill pickle pot roast with a meat fork on a parchment paper lined cutting board
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4.60 from 5 votes

Slow Cooker Dill Pickle Pot Roast

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!
Prep Time5 minutes
Cook Time8 hours
Total Time8 hours 5 minutes
Course: Dinner, Entree, Main Course
Cuisine: American
Servings: 8
Calories: 419kcal
Author: Meaghan - The Quicker Kitchen

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

Calories: 419kcal | Carbohydrates: 2g | Protein: 44g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 959mg | Potassium: 834mg | Fiber: 1g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 5mg