Dill pickle roast beef

Ingredients:

• 3–4 lb (1.3–1.8 kg) chuck roast or beef roast of choice
• 1 jar (16 oz) dill pickles with juice (don’t drain!)
• 1 packet ranch seasoning mix (or 2 tbsp homemade ranch seasoning)
• 1 tbsp garlic (minced)
• 1 tbsp onion powder
• 1 tbsp olive oil or butter (for searing)
• Optional: fresh dill or pickle slices for garnish

Instructions:

1. Sear the beef (optional but flavorful):
   In a hot skillet, add olive oil or butter and sear the roast on all sides for 2–3 minutes each, until browned.
2. Slow cook:
   Place the roast in a slow cooker. Pour the entire jar of pickles (juice included) over the meat.
   Sprinkle the ranch seasoning, garlic, and onion powder on top.
3. Cook:
   Cover and cook on:
   • Low for 8–10 hours or
   • High for 4–5 hours
     (Until beef is fork-tender and easy to shred.)
4. Shred & Serve:
   Shred the roast with forks directly in the slow cooker. Stir it into the juices.
   Serve hot with a side of cauliflower mash, over rice, or in low-carb wraps.

🔁 Variations:

• Add sliced onions or baby carrots (if not keto).
• Swap ranch with Italian seasoning for a different twist.
• Add a splash of pickle brine while reheating for extra flavor.