Dillicious Dill Pickle Pot Roast

Posted by Jill Bosich on

If you've never had Mississippi Pot Roast, then I have to tell you, you simply must try it! You are truly in for a real treat at some point! There's simply no other easier recipe for a pot roast recipe that delivers such a delicious result. You must make it! So how you ask? Well there's recipes all over the internet, and even though I've shared that on my blog in the past, it's a timeless dish that grew in popularity as an internet sensation back in the mid 2000's. Created originally by a woman named Robin Chapman, little did she know it would become one of the most popular recipes on the internet, an unlikely star recipe with totally common ingredients used in an uncommon way.

So in taking inspiration from her original creation, this modified version is truly delicious and worth a fix! It uses similar ingredients but has it's own unique result, simply by switching the pepperoncini peppers found in the Mississippi version for delicious dill pickles in this one right here. It's fast to prep, it's easy to shop for ingredients, so let's go!

First, the chuck roast. Look for a piece that weighs roughly three to four pounds and is a couple inches thick. This tends to stand up very well once cooked for the long, low and slow time period. Once it's covered with all the delicious ingredients, they will penetrate into the meat with the meat pulling apart fork tender after several hours of low heat cookery. It's a patient process but so worth it!

This roast when finished makes an amazing pan gravy too and is super savory in nature. My favorite side dish to serve with it is sour cream mashed potatoes! They are hearty yet don't steal the show from the deliciousness found within the pot roast. I can't recommend it enough! So enough said, let's get onto the recipe! 


  • 3 to 4 pound chuck roast
  • 1 package ranch dressing seasoning mix
  • 2 packages dry brown gravy or au jus mix
  • 1 stick unsalted butter, cut into chunks
  • 8-12 ounces whole or dill pickle chips with juice


Place the roast in the bottom of a preheated crockpot. Sprinkle the ranch dressing seasoning mix and the brown gravy mixes over the roast. Add chunks of butter. Pour the pickles and pickle juice over the top of all the layered ingredients. Arrange the pickles around the roast. Cook on low all day, for 8-10 hours (to break down the roast). Remove and serve. The gravy can be strained if desired, or served with the pickle bits, served over the roast. Enjoy!

Adapted from: thekitchenmagpie

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  • I’ve made the pepperoncini version at least three times using “Mezzetta Deli-Sliced Golden Greek Peperoncini’s”. I really don’t care for any other brand, I’m a picky pepper picker. And I would never use banana rings, ew! I used only half of the dry Zesty Italian Dressing package, I found it was too much the first roast I’d made, and I used two packages of Au Jus mix and added a cup of water to make more gravy even with the juice from the jar. My recipe also didn’t call for unsalted butter, and I have no problem adding it because… It’s butter LOL! I’m definitely going to try the dill pickle version because you know me Jillly, I’m a HUGE dill pickle fan. I’m wondering what it would be like if you mixed them both together? I love changing up recipes.

    Michelle D on
  • Thank you for the recipe. It sounds amazing! I will try it soon.

    Fay Schmidt on

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