0 from 39 votes
Dill Pickle Pot Roast and Pickle Gravy
If you are a fan of pickles, you are going to love this pot roast! It's similar to the Mississippi Pot Roast but NOT spicy and infused with a fabulous pickle taste! Even the gravy is spectacular!
Prep Time
10 mins
Cook Time
8 hrs
Total Time
2 hrs 5 mins
Servings: 8 servings
Calories: 418 kcal
Course:
Main Course
Cuisine:
Canadian
Ingredients
- one 3-4 pound chuck roast
- 1 package dry ranch dressing mix
- 2 packages dry brown gravy mix
- one 1 liter jar baby garlic dill pickles
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.
Cup of Yum
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
- You can choose what size of pickles you would like to use, we have used large ones as well
- If you are worried about this being too pickle-flavored, use only half of the dill pickle juice from the jar and add 1/2 cup of water to replace it.
Nutrition Information
Calories
418kcal
(21%)
Carbohydrates
2g
(1%)
Protein
44g
(88%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
2g
Cholesterol
156mg
(52%)
Sodium
448mg
(19%)
Potassium
753mg
(22%)
Sugar
0.01g
(0%)
Vitamin A
29IU
(1%)
Calcium
39mg
(4%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 418
% 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.