Big Dill Pot Roast
Not your average pot roast. This blend brings a bright, tangy dill flavor to a classic slow-cooked roast that will have your family asking what is different — and then asking for seconds.
What You'll Need
3-4 lb chuck roast · 1 (24 oz) jar dill pickles · 1 cup pickle juice
Suggested Pairings
Mashed potatoes, egg noodles, roasted vegetables, or crusty bread to soak up the tangy juices
Great For
Sunday dinners, dill pickle lovers, pot roast night, meal prep
Crockpot Directions
Place roast in crockpot and add the packet and remaining ingredients. Cover. Cook. Shred roast once tender and serve with pickles and juices.
Alternative Cooking Method
Oven: Place all ingredients in a Dutch oven. Cover tightly and roast at 300°F for 3-4 hours until fork tender and falling apart. Shred and serve with cooking juices.
Blend Ingredients
Minced onion, beef soup base (salt, hydrolyzed corn protein, maltodextrin, monosodium glutamate, onion powder, caramel color, garlic powder, sugar, dextrose, cornstarch, paprika [color], tricalcium phosphate, silicon dioxide [free flowing agent], natural flavor), granulated garlic, lemon pepper (salt, black pepper, citric acid, dehydrated onion, dehydrated garlic, dextrose, spices, natural flavor, yellow #5), granulated onion, parsley, dried green onion, ground black pepper, celery seed, dried dill
Dietary marks reflect the blend only — not added ingredients called for in packet instructions. Always check the full recipe on the packet before cooking.
Make It a French Dip
Pile the shredded roast on a hoagie roll with extra pickles and a side of the cooking juices for an incredible hot sandwich.
Add Root Vegetables
Add carrots, potatoes, and onion to the crockpot at the start for a complete one-pot meal.
Make It Extra Tangy
Add an extra half cup of pickle juice and a tablespoon of fresh dill for a bolder, more pronounced dill flavor.
Make It a Taco
Shred the roast and serve in warm tortillas with pickled onions, fresh dill, and a drizzle of ranch dressing.
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