Description
At its core, Slow Cooker Pickle Juice Pot Roast is a modern evolution of the classic American “Mississippi Roast” or traditional Sunday pot roast. The primary difference lies in the braising liquid. Instead of relying solely on beef stock or water, we introduce a significant amount of dill pickle juice.
Ingredients
3–4 lb chuck roast
1 cup pickle juice (dill, not sweet)
1 cup beef broth
1 packet ranch seasoning mix (optional but 🔥)
1 packet au jus gravy mix (optional, adds depth)
1 tbsp Worcestershire sauce
3–4 cloves garlic, minced
1 tsp black pepper
½ tsp smoked paprika (optional)
1–2 tbsp olive oil
1 large onion, sliced
Optional add-ins:
Baby carrots
Baby potatoes
A few chopped dill pickles (go big or go home)
Instructions
Sear the roast (optional but recommended):
Heat olive oil in a skillet over medium-high heat. Season roast lightly with pepper and sear 2–3 minutes per side until browned.Layer the slow cooker:
Add sliced onions to the bottom. Place the roast on top.Mix the liquid:
In a bowl, whisk together pickle juice, beef broth, Worcestershire, garlic, ranch mix, au jus mix, and paprika.Pour & add veggies:
Pour liquid over the roast. Add carrots/potatoes around the sides if using.Cook:
Low: 8–9 hours (best texture)
High: 4–5 hours
Finish:
Shred with forks. Taste and adjust—add a splash more pickle juice if you want extra tang.
Notes
Don’t be scared of the pickle juice—it doesn’t make the roast taste like pickles! It adds a subtle tang and helps break down the meat, making it extra tender and flavorful. The longer it cooks, the more mellow and savory the flavor becomes.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow-Cooked
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 6–7 oz meat with some juices)
- Calories: 420
Keywords: Crockpot pickle brine beef roast, Tangy slow cooked chuck roast, Pickle juice braised beef, Dill pickle pot roast recipe