Dill Pickle Pot Roast and Pickle Gravy
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
2 hrs 5 mins
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Servings
8 servings
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Calories
418 kcal
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Course
Main Course
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Cuisine
Canadian
Dill Pickle Pot Roast and Pickle Gravy
Description
This recipe features a one-pound chuck roast seasoned with ranch dressing mix and dry brown gravy mix, combined with a full jar of garlic dill pickles. The meat is first seared for a browned crust, then cooked slowly either in a slow cooker or Instant Pot for 8 to 10 hours on low or via pressure cooking, respectively. This slow cooking breaks down the connective tissues, yielding tender, shreddable beef.
The pickles and their juice create a distinct tangy pickled flavor that melds with the savory meat and gravy seasoning. The resulting gravy, which can be served strained or with pickle pieces, is rich with a combination of spices and pickle acidity, complementing mashed potatoes or the roast itself.
Depending on preference, pickle size can vary from baby to large, and adjusting the amount of pickle juice balances the intensity of pickle flavor. The dish offers a creative twist on classic pot roast by incorporating dill pickles for a unique depth of flavor.
This versatile recipe fits well for those who enjoy tangy, hearty comfort food with a twist, suitable for slow cooking days or quicker Instant Pot preparation.
Ingredients
- one pound chuck roast
- 1 package dry ranch dressing mix
- 2 packages brown gravy mix dry
- one liter jar garlic dill pickles baby size
Instructions
Slow Cooker Instructions:
- 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.
- 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.
- 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
- 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.
- 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.
- Place the lid on the top and seal it according to the manufacturer's instructions.
- 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.
- Remove the strings from the roast and serve!
Notes
- Pickle size can vary; both baby and large dill pickles work well in this recipe.
- To reduce pickle flavor intensity, use only half the pickle juice from the jar and replace the rest with water.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 2g | 1% |
| Protein | 44g | 88% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 448mg | 19% |
| Potassium | 753mg | 16% |
| Sugar | 0.01g | 0% |
| Vitamin A | 29IU | 1% |
| Calcium | 39mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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