Pickle Pot Roast Sandwiches
Even Better Than it Sounds
These Pickle Pot Roast Sandwiches are a “set it and forget recipe” for the slow cooker. They have very few ingredients but still make a hearty meal for 8 people.
They’re beefy, juicy, and delicious. All you need is chuck roast, a packet of brown gravy, a packet of ranch, and a cup of dill pickles plus the juice from the pickles and some garlic and dill.
It cooks on low for 8 to 10 hours and shreds easily for delicious sandwiches or served over mashed potatoes. This is perfect for summer or fall Oktoberfest parties.
The full recipe is below and it is printable. First you’ll want to stick around for some tips.
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The Cut Of Meat
I use this chuck tender roast I get from my local butcher. It is a chuck roast but more like an eye of round.
You can also use a regular chuck roast or eye of round. I have also seen this chuck tender roast at my local Walmart.
It’s going to be cooking for a long time to soften up, so just keep that in mind.
I use this same cut of meat for a semi-traditional Sunday Roast Beef Dinner.
What If You Don’t Like Pickles?
It’s hard to believe, but apparently some people don’t like pickles. I know, it’s wild to me but many of them seem to still live happy, productive lives filled with friends and family.
Good for them, and I think they might even like this dish, despite the pickles in the name!
While I am personally a lover of pickles and would not mind if this tasted like pickles. I think its tastes more tangy than pickley. The addition of ranch makes it tangy and the brown gravy adds to the… well… gravy flavor.
If you do love pickles and want something more pickle forward, try my recipe for Pickley Buffalo Dip.
Pickle Pot Roast Sandwiches
These Pickle Pot Roast Sandwiches are a set it and forget recipe for the slow cooker. Very few ingredients make a hearty meal for 8 people. Beefy, juicy and delicious. All you need is chuck roast, a packet of brown gravy, a packet of ranch and a cup of dill pickles plus the juice and some garlic and dill. Cooks on low, 8 to 10 hours and the shreds easily for delicious sandwiches or can be served over mashed potatoes. This is perfect for Summer of Fall Oktoberfest parties.
Ingredients
- 1 3 to 4 lb Chuck Roast ( I used a chuck tender roast)
- 1 packet of Brown Gravy Mix
- 1 Packet of Ranch Seasoning Mix
- 1 cup of pickle juice
- 1 cup of baby dill pickles
- 4 to 6 garlic cloves, use as many or as little as you like
- 1 tablespoon of dill, use as much or as little as you like
Instructions
- In a slow cooker, add. your beef, pickles, pickle juice, ranch and gravy packet, and dried dill to a slow cooker. Cook on low 8 to 10 hours.
- If you want to make this in an oven, add to a covered roaster and roast 4 hours at 325 degrees.
- If you are making in a slow cooker, turn the meat halfway through cooking. Other than that, do not open the lid while cooking as it adds 20 minutes of cook time every time you open.
- After the meat is done cooking, it will seem extremely tough. This is because it needs to rest to get tender. Let the meat rest 30 to 45 min before shredding, It should shred easily.
- This recipe is even better if you make it the day before and let it rest overnight. Then keep it warm in the crock when ready to serve.
- If you make in the oven the same is true for the resting period.
- Serve on buns with the gravy or on top of mashed potatoes.
Looking for a similar recipe with a sweeter take? You might enjoy my Sweet and Tangy Shredded Beef.