For best results, cook your Slow Cooker Dilled Pot Roast on low for 8–10 hours or on high for 4–5 hours . Low and slow is ideal for tender, juicy meat that absorbs the pickle flavor fully.

Should I brown the roast?

Browning the roast before slow cooking is optional but recommended. A quick sear in a hot skillet adds rich, caramelized flavor and helps seal in juices, giving your dilled pot roast more depth.

Is this recipe overly salty?

It can be if you’re not careful. To prevent an overly salty dish, use low-sodium broth and go easy on added salt. The pickle juice and broth already bring plenty of seasoning. Balance it out with veggies like carrots or a dash of brown sugar if needed.

How should I serve with Dill Pickle Roast?

Serve your Slow Cooker Dilled Pot Roast over mashed potatoes, egg noodles, or rice. It’s also great in sandwiches, sliders, or even tacos. Add sides like green beans, biscuits, or a fresh salad to round out the meal.

Slow Cooker Dilled Pot Roast – Best Easy Comfort Food (2025)

Slow Cooker Dilled Pot Roast

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Slow Cooker Dilled Pot Roast is the ultimate comfort food with a tangy twist! This flavorful, fuss-free dish transforms a humble chuck roast into a tender, juicy masterpiece by slow-cooking it with dill pickles and their briny juice. The result? A bold, zesty roast that melts in your mouth and delivers big flavor with minimal effort. Perfect for weeknight dinners or cozy gatherings!

Author: Helen
Prep Time: 15 minutes
Cook Time: 8 hours (on low)
Total Time: 8 hours 15 minutes
Yield: 1 pot roast (about 3–4 lbs, serves 6)

Ingredients

3–4 lb beef chuck roast
1 cup dill pickle juice (from jar)
1 cup beef broth (preferably low sodium)
1 cup sliced dill pickles
4 garlic cloves, minced
1 medium onion, sliced (optional)
1 tsp cracked black pepper
1 bay leaf (optional)
1 tsp dried dill weed (optional)
Salt, to taste (start light due to pickle juice and broth)
1 tbsp oil (for browning, optional)

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Instructions

(Optional) Heat oil in a large skillet over medium-high heat. Brown the chuck roast on all sides for 2–3 minutes per side to develop flavor.
Place the roast into the slow cooker.
Add sliced pickles, garlic, and onion (if using) around the roast.
Pour in pickle juice and beef broth. Sprinkle with black pepper, bay leaf, and dill weed if using.
Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the meat is fork-tender.
Taste the broth and adjust seasoning with salt, if needed.
Remove the roast, shred or slice as desired, and return to the juices to keep warm.
Serve hot over mashed potatoes, noodles, or in sandwiches.

Notes

For a spicier twist, use spicy pickles.
Add vegetables like carrots or baby potatoes in the last 2–3 hours of cooking.
Great for leftovers—turn into sandwiches, tacos, or a savory hash.

Store in an airtight container with some cooking liquid in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Serving Size: 6 servings
Calories: 390 per serving
Fat: 25g
Carbohydrates: 3g

Find it online: https://www.easytastykitchen.com/slow-cooker-dilled-pot-roast/