Dill pickle pot roast recipe is a great dinner idea. It doesn't have to be complicated to prepare a simple dinner. Just add all the necessary ingredients to the recipe. This recipe is also easy to prepare. Once you make it, your family will want to know when you are making it again. Be prepared for the entire family to love this recipe. Seriously! This roast is a keeper.
The flavor of pickled cucumbers brings out the flavor of dill pickle pot roast when mixed with ranch dressing, garlic, and baby dill pickles. We'll use similar flavors to the Mississippi Pot Roast in this recipe but omit the butter.
Ingredients for Dill Pickle Pot Roast
For the best dill pickle pot roast, the secret ingredient of pickles provides the perfect balance between the tangy flavor and rich aromas of the sauce. Ranch adds all the spices, so all you've to do at the end is salt and pepper to taste. It doesn't get much simpler than that! The juice of the pickle helps tenderize the meat, so you don't even need a knife.
- 4 lbs. beef chuck roast
- 1 oz. packet brown gravy mix
- 1 oz. packet ranch dressing mix
- 24 oz. jar baby cucumber pickles discard all juices except half of a cup of the next ingredient
- 1/2 cup pickle juice (from above)
- 6 whole garlic cloves keep whole
- 1/2 tsp. dried dill (or one tablespoon fresh)
- Slow Cooker – 5 quarts or larger
How to Make Dill Pickle Pot Roast
You should cook dill pickle pot roast on low for 9-10 hours. If you don't have time, you can cook it over high heat for 5-6 hours, which works. You don't have to brown your roast either, you will get great results. You can add some dried or fresh chopped dill, it will give a great taste.
The dill pickle pot roast is incredibly tender and has great marbling. Brown Gravy Mix, Ranch Dressing Mix, and garlic flavors make this dish very special. Now let's see what order we use these flavors in.
First, you put the roast in the slow cooker. Then you sprinkle it with brown gravy mix and ranch dressing. After that, you add pickles, garlic cloves, and pickle juice. You close the lid of the slow cooker and let it cook. As I mentioned above, 5-6 hours on high is enough if you don't have time. However, I recommend cooking this wonderful dill pickle pot roast over low heat for 9-10 hours on low. Then, using 2 forks, shred the meat and serve it on the sides you like. It's that simple!
How to Serve Dill Pickle Pot Roast
Mashed potatoes are a must for the best dill pickle pot roast. Another delicious side dish is carrots, you can even add them to the casserole if you like. You can also use whole baby carrots, as they take a long time to cook. Also, you can use white rice, it goes well with almost any meat dish.
If you want to eat something besides the dill pickle pot roast and you are on a low-carb diet, you can eat it with cauliflower mashed potatoes. That way the whole meal stays low carb.
How to Find Best Cucumbers for Pickling
Using any variety of cucumber to make pickles can lead to an unsuccessful result. The pickling variety differs from regular cucumbers in that it's thinner skin, is crunchy, and has smaller seeds. These cucumbers are smaller, because the smaller they're, the easier it's to prepare and pickle.
There are many varieties of pickled cucumbers. Let's talk a little about the most popular of them:
Boston pickling cucumber: this very popular variety is characterized by short cucumbers with a particularly crunchy flesh and thin skin.
Calypso: It's a hybrid variety grown specifically for slicing or pickling. It's resistant to most diseases and can ripen in 50-55 days.
Eureka: It's the perfect hybrid for cucumbers. Grows up to 4-7 inches.
Jackson: It's a pickled variety with a dark green color. Its yield is high in summer and it grows extremely fast.
Little Leaf H-19: The fruits are suitable for pickling as well as for fresh consumption and they ripen quickly.
Caroline: This plant produces excellent fruits with high yields. It's used for both fresh consumption and pickling, just like Little Leaf H-19.
Parisian: It's a mini pickle variety used in salads.
English Greenhouse: Produces long, narrow fruits and can grow up to 14 inches tall, but if the Pak are harvested when they're smaller, they're ideal for pickling. They grow profusely and quickly.
Adam Gherkins: They can grow in any climate and feature excellent flavor, impeccable crispness, and small size of about 2to 3 inches. They're also very resistant to cucumber mosaic virus, scab, and powdery mildew.
Pick a bushel: They can be harvested when they're 3-3 inches tall for pickling. It produces 20-25 fruits per plant.
Fansipan: The fruits grow up to 4-5 inches in size. It's one of the most disease-resistant varieties, making it an ideal choice for gardeners and farmers.
How long does it take to pickle cucumbers?
Refrigerator pickles are the easiest and fastest cucumber pickles. Mix the cucumbers with vinegar, garlic salt, sugar, and dill in a tight-fitting jar. Shake the jar several times over five days. In five days to a week, the cucumbers will be ready to eat.
To make fermented pickles, place your cucumbers in a tightly sealed jar along with your favorite flavorings (vinegar, garlic, spices). In this method, the rate of fermentation depends on the temperature. If the temperature is between 55 and 65 Fahrenheit degrees, the cucumbers will keep for five to six weeks.
Cucumbers are grown in many different regions of the world. Turkey ranks 3rd in world cucumber production and to be honest, the best cucumbers are grown in Turkey. For the best dill pickle pot roast, you can use cucumber pickles from the Efeler region of Aydın.