Dill Pickle Pot Roast
Taking Pot Roast to the next level with some dill pickles! Hope you love it as much as we did!
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Servings: 10
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Ingredients
- 4 lb chuck roast
- 2 cups low sodium beef broth
- 24 oz dill cocktail pickles
- minced garlic
- 1 packet ranch seasoning
- 1 packet au jus
- 2 tsp black pepper
- 3 lbs red potatos
- 1 onion
- 12 oz beer
- 4 tbsp butter
- 3 cans cut green beans
Instructions
- Get smoker set to 250 degrees.
- Season chuck roast with BBQ rub, ranch seasoning, and black pepper.
- Place chuck roast on smoker until it reaches 160-170 internal temp.
- In a large dutch oven(I used 8 qt), add beef broth, pickle juice, packet of ranch, au jus, and black pepper.
- Cut onion in half(its just for flavor) and halve/quarter potatoes and add to liquid.
- Place chuck roast on top.
- If more liquid is needed, add a light beer. I like it to reach about halfway up chuck roast.
- Place lid on and in oven or back on smoker at 300 degrees until roast is 190 internal.
- At this point, add 3 cans drained cut green beans.
- Place lid back on and back in oven or smoker until roast reaches 205 internal or is easily shreddable.
- Add pickles and mix together before serving. Enjoy!!
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