Ingredients :
- 4 lb chuck roast
- 1 packet brown gravy mix (or mushroom gravy mix)
- 1/2 packet dry ranch dressing mix
- 1 tsp cracked black pepper
- 1 jar (32 oz) petite dill pickles, including all the juice
- 1 cup beef broth
Instructions :
- Place the chuck roast directly into the bottom of your slow cooker.
- Sprinkle the gravy mix, ranch dressing mix, and cracked black pepper evenly over the roast.
- Pour in the entire jar of petite dill pickles — pickles and all the juice included. The acidity from the pickles helps tenderize the beef while adding a subtle, unique flavor.
- Add the beef broth around the edges, avoiding washing the seasoning off the top of the roast.
- Cover and cook on low for 8 hours (or up to 10 hours if your roast is frozen), or high for 6 to 8 hours, until the meat is fork-tender and easily shreds.
- Shred the beef with two forks right in the slow cooker and stir it into the juices. Serve hot, piled high on crusty hard rolls or sandwich buns.
Tip: The pickles become super flavorful after soaking in the beef juices — don’t toss them!
Nutritional Information:
Prep Time: 5 mins | Cooking Time: 8 hours | Total Time: 8 hours 5 mins
Calories per serving: ~400 | Servings: 6–8
