Description
This slow cooker chuck roast is tender, flavorful, and perfect for a comforting meal.
Ingredients
Scale
- 3 to 4 pounds chuck roast
- 1 ounce dry ranch dressing mix
- 0 ounce brown gravy mix
- 24 ounces baby dill pickles (drained, juice reserved)
- 1/2 cup pickle juice
Instructions
- Place the chuck roast in the bottom of the slow cooker.
- Sprinkle the dry ranch mix and brown gravy mix evenly over the top of the roast.
- Pour the drained pickles over and around the roast.
- Add 1/2 cup of the reserved pickle juice over everything.
- Cover and cook on LOW for 8 hours (or HIGH for 4 hours) until the roast is fork-tender.
- Shred the meat using two forks. Serve with the cooking juices and pickles.
Notes
- This recipe is great for feeding a crowd!
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg