PICKLE JUICE POT ROAST - Crock Pot Recipe

pickle juice

🥗Healthier: vinegar

💰Cheaper: water + salt

Vinegar can mimic the acidity of pickle juice, while water + salt is a budget-friendly alternative.

beef broth

🥗Healthier: low-sodium beef broth

💰Cheaper: water + bouillon cubes

Low-sodium broth is healthier, while water + bouillon is a cost-effective substitute.

beef chuck roast

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder offers a cheaper alternative with similar cooking properties.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed potatoes

Sweet potatoes are healthier, while mashed potatoes can be a budget-friendly option.

Pat dry the pot roast then season both sides liberally with the salt and pepper.

Optional step: lightly dredge the seasoned roast in flour before searing.

Add the oil to a heavy skillet and heat to medium high to high.

Sear all sides of the pot roast until a beautiful brown crusty texture occurs, about 2 minutes per area seared.

Place the seared pot roast in the slow cooker and spread the veggies on top and around the roast.

Add the minced garlic.

Prepare the seasoning packet according to the directions and pour over the pot roast and veggies, using beef stock instead of water for better flavor.

Pour the whole jar of dill pickles including the juice over the roast and the veggies.

Cover and cook on low for 8-10 hours until the roast shreds easily with two forks or internal temp reaches 160-180 degrees.

Baste the roast with some of the cooking juices then take out of the slow cooker and allow to rest about 10 minutes before shredding up the meat.

Using two forks, shred the meat and either return it to the slow cooker or place it on a separate serving dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens