How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Dill Pickle Roast?

You need 9 ingredients. The key ingredients include: 1 (4 -5 lb) rump roast (or other roasting meat, we actually put two roasts in one roaster), 1 tablespoon oil for browning sauce, 2 stalks celery (optional), 2 tablespoons flour, and more.

Is Dill Pickle Roast suitable as general?

Yes, Dill Pickle Roast falls under the General category and is a great choice for this type of meal.

How do I store leftover Dill Pickle Roast?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dill Pickle Roast Recipe

Name: Dill Pickle Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 -5 lb) rump roast (or other roasting meat, we actually put two roasts in one roaster); 1 tablespoon oil for browning sauce; 2 stalks celery (optional); 2 tablespoons flour; 4 -6 carrots, peeled and left whole (ends cut off on each side); 4 -6 potatoes, peeled and cut in half lengthways; 2 small onions, peeled and cut in half; 2 (24 ounce) jars dill pickle spears, juice reserved. Do not strain liquid; salt and pepper, to taste

""While meat is browning

This Dill Pickle Roast relies on simple, everyday ingredients such as oil for browning sauce, stalks celery (optional), flour and salt and pepper, to taste. It comes together quickly and makes 4 servings, at about 198 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 (4 -5 lb) rump roast (or other roasting meat, we actually put two roasts in one roaster)
1 tablespoon oil for browning sauce
2 stalks celery (optional)
2 tablespoons flour
4 -6 carrots, peeled and left whole (ends cut off on each side)
4 -6 potatoes, peeled and cut in half lengthways
2 small onions, peeled and cut in half
2 (24 ounce) jars dill pickle spears, juice reserved. Do not strain liquid
salt and pepper, to taste

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Quick Info

Servings
4 servings
Calories
198 kcal
Category
General

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