Slow Cooker Dill Pickle Pot Roast
Prep Time5 minutes mins
Cook Time8 hours hrs
Total Time8 hours hrs 5 minutes mins
Servings: 12 servings
Calories: 148
Author: Jennifer
- Beef Chuck Pot Roast
- 3 or 4 cups of pickle juice
- Seasonings of your choice. I like to add a sprig of fresh rosemary and thyme. When I don't have the fresh herbs on hand I add a tablespoon or two of Grillmates Seasoning and it's usually the Montreal Steak blend because that goes well with anything and everything!
Spray the inside of the slow cooker with non-stick cooking spray. Sometimes I like to use the Crockpot liners too because clean up is a breeze.
Add the roast beef to the crockpot and pour the pickle juice over the top of it.
If the water/juice doesn't come up at least halfway covering the beef, add a bit more water. You want the liquids covering at least half of the roast. I placed two roasts in the pot at the same time and I needed to add more water.
Now sprinkle your seasonings on top of the beef roast.
Set the slow cooker to cook on low for at least 8 hours. I love to do this overnight and wake up to a home that smells amazing! I will also do it in the morning and plan for it to be ready right when the family gets home for dinner.
That's it! That's all you need to do to make the most amazing tender pot roast of your life!
Serving: 1scoop | Calories: 148 | Carbohydrates: 1.2g | Protein: 25.5g | Fat: 3.9g | Fiber: 0.5g | Sugar: 0.6g | Net Carbs: 0.7g