Dill Pickle Pot Roast Sandwich

Difficulty Level
Easy

Mt Olive Pickles
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Ingredients

2 Tbsp vegetable oil
Salt and pepper to taste
1 (3-4 lb) beef chuck roast
1 (24 oz) jar Mt. Olive Kosher Baby Dills, plus more for serving
Sandwich or sub rolls
Shredded mozzarella cheese
Ssliced scallions
More pickles, for serving

Instructions

  1. Generously season pot roast all over with salt and pepper.
  2. Heat oil in a large cast iron skillet over high heat and sear pot roast on both sides until nicely browned.
  3. Heat oil in a large cast iron skillet over high heat and sear pot roast on both sides until nicely browned. Place in a slow cooker and add the entire jar of pickles. Cover and cook on low for 8-10 hours, spooning liquid over the roast occasionally, until the roast is tender and falls apart.
  4. Toast and melt cheese on sandwich rolls before adding shredded beef, more sliced pickles and scallions. Enjoy!

Course: Main Dish