SLOW COOKER DILL PICKLE POT ROAST | RICHARD IN THE KITCHEN
In this video I show you how to make slow cooker dill pickle beef pot roast. Seasoned and seared beef pot roast slow cooked with potatoes, onions, carrots, garlic and a jar of sliced dill pickles with the juice. Slow cooking the roast with a jar of dill pickles with juice doesn't make the meat taste like pickles,but it does yield a delicious tangy tender pot roast that will leave your guests wondering what that unique flavor is. Give it a try. You won't be sorry!
Shopping List:
2 1/2 -3 lb beef pot roast
1 tbsp high temp cooking oil
16 ounce jar dill pickle chips with juice
Seasoning packet that comes with the pot roast combo package or use your own blend.
1 cup beef broth or stock
6-7 red potatoes
1 tbsp minced garlic
2 carrots cut up
Cut up celery (optional)
1 medium onion cut into 4 wedges.
1 1/2-2 tbsp kosher salt (if using table salt use 1/2 that much)
1 tbsp course black pepper
Optional: Brown gravy
Directions:
Pat dry the pot roast then season both sides liberally with the salt and pepper.
Optional step: lightly dredging the seasoned roast in flour before searing will give you a final sauce with more body.
Add the oil to a heavy skillet and heat to medium high to high. You want it super hot.
When the oil is hot, sear all sides of the pot roast until a beautiful brown crusty texture occurs. This takes about 2 minutes per area seared. (top, bottom and sides)
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. The package says mix with water, but I like to use beef stock instead 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. All slow cookers cook slightly different so just know your slow cooker! Longer cook times will yield more tender meat.
When done, 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.
You can either return the shredded meat back to the slow cooker and mix or place it on a separate serving dish.
Plate up and spoon a bit of the sauce over the meat and serve with the cooked veggies and garnish with dill pickle slices.
Optional: Brown gravy
Enjoy!
TIPS:
RESIST TAKING THE COVER OFF DURING THE COOK ESPECIALLY DURING THE FIRST TWO HOURS. EACH TIME THE COVER IS REMOVED IT ADDS 15-20 EXTRA MINUTES COOKING TIME.
DONENESS: it will be safe to eat a little over 145 degrees, but I like take it to 160 -180 for maximum tenderness.
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Thanks for watching
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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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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Copyright 2022
Pot Roast Dill Gravy - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Pot Roast Dill Gravy Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
4 lb : Beef Chuck Arm Pot Roast
Salt
1/2 c : Sour Cream
1/4 c : Flour; for Gravy
2 tb : Cooking Oil
2 md : Onion; Sliced Thick
Pepper
1 tb : Dill Sead
1/2 c : Water
Dill Pickle Pot Roast in the Instant Pot | What's For Dinner @Mankitchenrecipes
This was super flavorful and tender...the pickle juice adds just the right amount of flavor along with the ranch mix and onion soup mix. The broth makes a delicious gravy that is perfect to go over pasta or mashed potatoes! Give it a try!
Please go subscribe to Kevin over at Man Kitchen Recipes here:
This recipe was cut in half for the 3qt instant pot
For the 6 qt instant pot double the ingredients
2 1/2 lbs boneless chuck roast
1 T Dry ranch mix
1 T Lipton onion soup mix
4 T unsalted butter
1 cup dill pickle juiice
1 1/2 T cornstarch and 3 T water to thicken the broth
#pot roast
#instant pot
#inthekitchenwithkaren