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 juices except half cup (next ingredient)
1/2 cup pickle juice (from above)
6 whole garlic cloves keep whole
1/2 tsp. dried dill (or one tablespoon fresh)
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.
Adapted from themagicalslowcooker.com
