Dill Pickle Beef Roast...

Johnny West

Well-known member
4 pound Chuck roast
24 oz jar of dill pickles ( I counted the pickles in the original tutorial and since my pickles appeared larger, I used half.)
6 cloves garlic
1 package Hidden Valley Ranch Dressing packet.
1 package brown gravy mix
1/2 cup dill pickle brine
1/2 tsp dill weed

i put the roast in the crockpot, added garlic and pickles, covered the roast with ranch and gravy mix, added dill weed, and half cup of the brine. The directions said to cook on low for 9 hours or high for 4 plus hours. I have it on high for and hour or two, then will decrease to low and hopefully it will be ready by supper time. There will be roasted carrots and onions and mashed potatoes.

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Last edited:

QSis

Grill Master
Staff member
Gold Site Supporter
Wow, this is making my mouth water! I've had a similar recipe in my files forever, but have been too chicken to make it! I'm dying to know how you and the Mrs. like this, John!

Is it a Slavic recipe? I think I got mine from a Polish cookbook.

Lee
 
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