If Dill Pickle Pot Roast wasn’t a thing before, it sure is now! This absolutely scrumptious roast came about because I don’t like the Mississippi Pot Roast that the entire internet seems to love. (gasp!!) I was struck with the inspiration one day that pickles looked exactly like those peppers (the part I hate) in the Mississippi pot roast.
Now please trust me when it comes to the flavour. If you have eaten any German pickled beef (Sauerbraten) or any Dutch Stamppot, you already know that this is going to be an amazing way to eat roast beef. For those that haven’t had those dishes, then trust me that if YOU LOVE PICKLES YOU WILL LOVE THIS DILL PICKLE POT ROAST!
Oh, I have tried that Mississippi Pot Roast and the pepperoncini’s made my family ill. For real. No one enjoyed the roast at all ( and yes, I think by now I can follow a recipe hahah!) so I didn’t share it here. I might try another one, another day to share with you all, ( without the peppers) but my evil mind went to work on a totally different direction. PICKLES! Mr Magpie was TOTALLY on board with this. He loved my Dill Pickle Soup recipe so he was excited to try out a dill pickle pot roast. It did not disappoint!
How to Make a Pot Roast in the Slow Cooker
- Place the roast in the bottom of your crock pot.
- Sprinkle the ranch dressing and the brown gravy mixes over the roast. Pour the jar of pickles over top. Arrange the pickles around the roast.
- Cook on low all day, for 8-10 hours.. Remove and serve.
How to Make a Pot Roast in an Instant Pot
- Place the roast in the bottom of your Instant Pot.
- Sprinkle the ranch dressing and the brown gravy mixes over the roast. Pour the jar of pickles over top. Arrange the pickles around the roast.
- Place the lid on the top.
- To slow cook, cook all day on slow cook just like a slow cooker.
- To pressure cook, use the “stew/meat” button and cook on high pressure for 90 minutes for a small, butcher quality roast or 120 minutes for a large, grocery store quality roast. You can manually release it or let it naturally release. If the roast is smaller, take 10 minutes off this time.
- Remove and serve!
The Best Type of Beef Roast to Use for A Pot Roast
Pot roast should always a chuck roast, a blade roast or anything that your butcher labels ” pot roast”. A pot roast is supposed to be cooked low and slow for hours on end, braising the meat until it falls apart into delicious pieces of beef. You do NOT want to use sirloins or round roasts for a long cooking pot roast.
If you are looking to use another cut of roast please see my How to Cook a Sirloin Roast and Buttery Herb and Garlic Bottom Round Roast. Those are faster recipes as those cuts of beef will NOT fall apart, ever, no matter how long you cook them, so you want to cook those faster and to a certain temperature.
Pot Roast Tips and Tricks
- You can brown the outside of the roast before you place it into the slow cooker or the instant pot. It adds flavour and adds a crust on the outside that is delicious!
- You can add in large chunks of vegetables to this recipe if you like! I would use whole potatoes and carrots, they will take longer to cook up
More Delicious Pot Roast Recipes!
- Try my Dutch Oven Pot Roast for a classic pot roast recipe.
- Beer and Mushroom Instant Pot Pot Roast
- Bucket o Gravy Instant Pot Roast
- Slow Cooker Italian Pot Roast and Peppers
You guys, even the gravy turns out AMAZING!!! I thought that perhaps it would be too pickley, but when you use the Ranch Dressing and two packs of brown gravy mix, the gravy works out. You can pour it all over the roast and mashed potatoes without it turning the entire dish too sour.
So, do you trust me, fellow dill pickle lovers? Do you trust that you have to try this dill pickle roast as soon as you can? I can’t wait to hear what you think of it!
Happy cooking!
Love,
Karlynn
Dill Pickle Pot Roast and Pickle Gravy
Ingredients
- one 3-4 pounds chuck or blade roast, stings removed
- 1 package of your favourite dry ranch dressing mix
- 2 packages of your favourite dry brown gravy mix
- one 1 liter jar of your favourite garlic dill pickles
Instructions
Crockpot Instructions:
- Place the roast in the bottom of your crockpot. Sprinkle the ranch dressing and the brown gravy mixes over the roast. Pour the jar of pickles over top. Arrange the pickles around the roast.
- Cook on low all day, for 8-10 hours ( to break down the roast). Remove and serve. The gravy can be strained ( or not! we loved it with the pickle bits) and served over the roast and mashed potatoes.
Instant Pot Instructions
- Place the roast in the bottom of your Instant Pot.
- Sprinkle the ranch dressing and the brown gravy mixes over the roast. Pour the jar of pickles over top. Arrange the pickles around the roast.
- Place the lid on the top.
- You can now choose to slow cook or to pressure cook.
- To slow cook, cook all day on slow cook just like a slow cooker.
- To pressure cook, use the “stew/meat” button and cook on high pressure for 90 minutes for a small, butcher quality roast or 120 minutes for a large, grocery store quality roast. You can manually release it or let it naturally release. If the roast is smaller, take 10 minutes off this time.
- Remove and serve!
Video
Notes
Nutrition
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Diana says
I want to add potatoes, carrots, parsnips. How long and at what point to add the veggies?
Michael says
This recipe was good but kept reminding me of something but I couldn’t place it. One day I placed it, rouladen, I added some mustard bacon niced onions . WAS THE EASIEST ROULADEN IVE EVER MAD!!!!!!!! Obviously a bit different but if you know rouladen you should try it
Cheryl Wood says
I made it: crock, smaller roast than yours, about 1/2-2/3’s of: Frank’s Red Hot Ranch seasoning & regular brown gravy mix, 2/3 bottle Giant Tiger baby garlic dills, put on low yesterday afternoon, then last night turned to keep warm overnight. Took it off @ 10 this morning, OMG! Super good!! I just had a little taste, it’s for din tonight, Hubby’s gonna love it. Lotsa Love from Wakefield, Quebec, up in the hills.
Matt says
Made tonight. I cooked beef roast 2.7 lbs with dry ingredients on beef 30 min high, placed pickles on the side of the roast, poured slowly pickle juice over top of the meat . Put minced pickles on top of meat.
Dropped to low for 5.0 hours, then added dozen big brussel sprouts to liquid, then cook two more hours. Will do this again.
Caj says
I made this today. Sooooooooooooooooo GOOD!!! Not too pickley at all just delicious.
What a wonderfully easy recipe to make, 4 ingriedients. It is also very economical & inexpensive.
Looking forward to making sandwiches on good crusty bread with my leftovers.
Try this recipe y’all you’ll be glad you did.
Chasa says
Do you only use the liquid in the pickles??? And no other liquid? I’m going to make it right now.
Maureen says
Have you ever had rouladen? That’s what this recipe reminds me of. The recipe I use you chop dill pickles, bacon, and onion really fine to roll in the rouladen cut beef. So good! I would make this pot roast, but I know my husband won’t eat it.
Lisa says
This was great! I was skeptical but tried it anyway, and I am glad I did. It has a wonderful flavor. My husband really enjoyed it too. Will definitely make again.
Mariel Campbell says
This is in my crockpot right now. Can not wait to try it!! It smells amazing!! I browned the roast as suggested. And I was not able to find garlic pickles on my last grocery shopping trip, so I added a few of the pickled garlic cloves I had in the fridge. I plan on serving it with the suggested mashed potatoes and roasted carrots. May have to make a store run to grab a nice crusty bread to help soak up al that gravy!
Philippa says
Just curious, has anyone tried this with corned beef? Thinking that might pair well with the dill pickles!
harriet says
do you use all the pickle juice??
Ryan says
This was amazing and delicious. Thank you for sharing. Would have never thought this was something my family would like. Absolutely delicious!! I seared my roast in the instant pot first. Cooked a 4lb chuck roast 90 minutes and it was falling apart.
David says
Oh my, I used beef Short Ribs and wow, do ? ? ? ‼️
I didn’t find garlic pickles, so I added 9 cloves.
Megan says
I LOVED this recipe. I also made dill potatoes and carrots to go along with it.
Rachael R says
I LOVED this recipe when I made it a few months ago (right when I got my Instant Pot!), but my husband wasn’t a fan. We’ve been doing low carb for a few months now and I think I’m going to try it again since our tastebuds have changed significantly. I’m very hopeful he will like it!
Mary says
Wonder how it would be with green olives?
Deb says
I have to admit this sounds little odd, but I am willing to give it a try. I have it in the crockpot cooking now for dinner today. I love dill pickles! Can’t wait to taste.
Mariel Campbell says
This is in my crockpot right now. Can not wait to try it!! It smells amazing!! I browned the roast as suggested. And I was not able to find garlic pickles on my last grocery shopping trip, so I added a few of the pickled garlic cloves I had in the fridge. I plan on serving it with the suggested mashed potatoes and roasted carrots. May have to make a store run to grab a nice crusty bread to help soak up al that gravy!
Amanda says
I’ve always been a big fan of my Mom’s Beef Rouladen which she and I both make with a pickle, Dijon mustard and horseradish it’s so good but time consuming. This is a perfect alternative that is easy and delicious! Last time I made it I did the suggested garlic dills this time I did horseradish dill pickles and wow it’s amazing!
Angela says
Do you drain the jar of pickles?
Amy fagan says
I was a little skeptical, because i also didn’t love the Mississippi pot roast, but i LOVE pickles, and have dozens of freshly canned jars, so i gave it a go. Thank you so much for sharing this- it was fabulous! I cooked for 2 hours, but i put the roast in only partially thawed. Ah-mazing! Will definitely do again!
Karlynn Johnston says
Thanks for trusting me!!!! I know it’s hard when a recipe sounds so weird, but this one is sooo good!
Billy says
This sounds like such an interesting recipe! I can’t wait to try this at home. I love how it is done in a crockpot, makes it so easy! Love the inclusion of dill pickles. Thanks for sharing!
Michqel says
So it was said somewhere in the article this recipe tastes like Sauerbraten. This roast tastes NOTHING like Sauerbraten to me. At least what I grew up with my grandma cooking. With that said this is delicious however. This actually to me is more like rouladen in a pot. I’m going to try it again with some bacon, onion, and mustard in the mix and make it more like a soup. I think it’ll taste just like rouladen. And anyone who has home made rounded knows what I’m talking about