Dill Pickle Pot Roast

I have seen this recipe several times, and finally decided to give it a whirl last week. You should definitely try a crockpot Dill Pickle Pot Roast for your next Sunday dinner. I added carrots to mine, and served it alongside mashed potatoes and a green veggie. It was so good. The ranch and Dill give it a great flavor, and as always, a crockpot roast melts in your mouth.

Ingredients -

1. 4 lbs. beef chuck roast

2. .87 oz. packet brown gravy mix

3. 1 oz. packet ranch dressing mix

4. 24 oz. jar baby dill pickles discard all juices except half cup (next ingredient)

5. 1/2 cup pickle juice (from above)

6. 6 whole garlic cloves keep whole

7. 1/2 tsp. dried dill (or one tablespoon fresh)

Directions -

1. Add the roast to the slow cooker.

2. Sprinkle over the brown gravy mix and ranch dressing mix.

3. Add the pickles, garlic cloves, dill and pickle juice.

4. Place the lid on the slow cooker.

5. Cook on LOW for 9-10 hours or HIGH for 5-6 hours

6. Shred the meat with 2 forks and serve with your desired sides.