Description
This slow cooker ranch chuck roast is tender, flavorful, and pairs perfectly with the cooking juices and pickles. A simple, delicious 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
- The longer you cook the roast, the more tender it will become.
- This dish can be served with potatoes or over rice for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving