Dill Pickle Pot Roast and Pickle Gravy

Slow Cooker Instructions:

1. Place 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, then place the roast into the bottom of your slow cooker.
2. 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.
3. Cover and cook on low all day, for 8-10 hours. Remove the strings from the roast, shred the meat 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

1. Place 1-2 tablespoons of olive oil into the bottom of your Instant Pot. Press the sear button, then sear the roast on all sides until browned. Turn off the sear function.
2. Sprinkle the ranch dressing, and the brown gravy mixes over the roast. Pour the jar of pickles over the top. Arrange some pickles and juice under the roast to prevent the "burn' button from turning on.
3. Place the lid on the top and seal it according to the manufacturer's instructions.
4. To pressure cook, use the "stew/meat" button and cook on high pressure for 90 minutes for a small roast or 120 minutes for a large roast. You can manually release it according to the manufacturer's instructions or let it naturally release.
5. Remove the strings from the roast and serve!