Slow Cooker Dill Pickle Pot Roast
SLOW COOKER DILL PICKLE POT ROAST
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If you love the Mississippi Pot Roast recipe you will love this meal (and you may even love it more!).
PRINTABLE RECIPE AND NUTRITIONAL INFO:
RECIPE:
INGREDIENTS:
4 lbs. beef chuck roast
.87 oz. packet brown gravy mix
1 oz. packet ranch dressing mix
24 oz. jar baby dill pickles discard all the juices except a 1/2 cup
1/2 cup pickle juice (from above)
6 whole garlic cloves keep whole
1/2 tsp. dried dill (or one tablespoon fresh)
SLOW COOKER SIZE:
5-quart or larger
INSTRUCTIONS:
Add the roast to the slow cooker.
Sprinkle over the brown gravy mix and ranch dressing mix.
Add the pickles, garlic cloves, dill and pickle juice.
Place the lid on the slow cooker.
Cook on LOW for 9-10 hours or HIGH for 5-6 hours
Shred the meat with 2 forks and serve with your desired sides.
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
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Dill Pickle Pot Roast | Dinner
It couldn’t get any easier to get a meaty dinner on the table tonight. Toss everything in to your slow cooker and walk away until dinner time. Pickles! For everyone who isn’t cooking their pickles, you’re missing out on some prickly awesomeness! Not only are those pickles going to make your roast taste amazing, their also going to make sure it’s the most tender and juicy one ever!
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Check out the recipe:
WHAT'S FOR DINNER | DILL PICKLE POT ROAST
WHAT'S FOR DINNER | DILL PICKLE POT ROAST
I love pot roast, it's an OG favorite of mine and it'll never get old. It's a perfect Sunday dinner, easy weeknight meal, and the ideal comfort food.
This version is a bit different than I'm used to, but it was delicious indeed! I love trying new ways of making the classics and this was a good one- try it!
Recipe I Used:
________
My Instagram:
Slow Cooker Dill Pickle Pot Roast
Slow Cooker Dill Pickle Pot Roast is a different but delicious meal. Not real strong dill pickle flavor on the bun, but the next day I heated it in its juices , and served it over potatoes and the flavor was a little more intense dill pickle flavor. It was good either way .
Ingredients:
4 lbs beef chuck roast
.87 oz packet brown gravy mix
1 oz packet ranch dressing mix
24 oz jar baby dill pickles, discard all juice except 1/2 cup
1/2 cup pickle juice(see above)
6 whole garlic cloves (keep whole)
1/2 tsp dried dill (or 1 Tb fresh)
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Stuffed Pork Tenderloin / Greek-Style with a Sour Cream Dill Sauce!
In this video, Chef Colin Roche shows you how to make Wicked Easy Greek Style Stuffed Pork Tenderloin that is served with a quick Sour Cream Dill Sauce, a dish that you can make in about 30 minutes. You can find the Greek-style Stuffed Pork Tenderloin recipe below, as well as the Sour Cream Dill Sauce recipe.
If you would like even more recipes from Chef Roche, be sure to check out his Food & Travel blog at
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MUSIC: Creative Commons from the YouTube Audio Library and/or Camtasia Music Library
RECIPE:
“Wicked Easy” Greek-style Stuffed Pork Tenderloin with a quick Sour Cream Dill Sauce
Yield: 8 to 10 Servings Time: About 30 to 45 minutes
Ingredients
• 2 Tbsp. Olive Oil
• ½ lb. Mushrooms, rough chopped
• 3 each Garlic Cloves, minced
• 1 Tbsp. Soy Sauce
• 6 cups Baby Spinach, chopped (6 oz. package)
• 6 oz. Cream Cheese
• 2 Tbsp. Greek Olives, chopped
• 1 Tbsp. Capers, drained
• ½ cup Panko Bread Crumbs
• 1 ½ to 2 lbs. Pork Tenderloin (2 tenderloins per package)
• 1 Tbsp. Dijon Mustard
• As needed Salt and Black Pepper
• As needed Toothpicks or Butcher’s Twine
Directions
1. Preheat the oven to 450*F.
2. For the stuffing, heat the olive oil in a pan. Add in the mushrooms, garlic and soy sauce and cook until the mushrooms have softened, about 5 minutes. (Do not cook the mushrooms to dry, as the juice will help keep the pork moist.)
3. Add in the chopped spinach, cover, and cook until just wilted.
4. Remove the pan from the heat and add in the cream cheese, olives, capers and panko breadcrumbs. Stir until mixed adjusting the seasoning as needed. Push to the side and let cool.
5. Butterfly the pork tenderloins and open like a book. Place between two sheets of plastic wrap and pound flat to an even ½” thickness throughout.
6. Spread the cooled filling over the inside surface of the pork and roll up jellyroll style. Secure with toothpicks or butcher’s twine.
7. Spread / brush the Dijon mustard over the outside of the stuffed tenderloin and then season with salt and pepper.
8. Roast for 20 to 25 minutes just until the internal temperature reaches 145*F. If the outside is not brown enough, put under the broiler for a couple of additional minutes. Let the pork tenderloin rest for 5 to 10 minutes before slicing.
Quick Sour Cream Dill Sauce
• ½ cup Sour Cream
• 1 to 2 Tbsp. Water
• ½ tsp. Dried Dill
• As needed Salt / Black Pepper
1) Start by mixing 1 Tbsp. of the water into the sour cream to thin out the consistency.
2) Continue slowly adding the remaining water little by little as needed until the sour cream is pourable. Add in the dill and then the salt and pepper to taste.
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