Ingredients
1 boneless beef chuck roast (3 to 4 pounds)1 jar (16 ounces) whole dill pickles, undrained1/2 cup chili sauce2 garlic cloves, minced12 hamburger buns, splitGiardiniera, optional
Preparation
Cut roast in half and place in a 5-qt. slow cooker. Add pickles with juice, chili sauce and garlic. Cover and cook on low for 8-9 hours or until beef is tender.
Discard pickles. Remove roast. When cool enough to handle, shred the meat. Return to the slow cooker and heat through. Using a slotted spoon, fill each bun with about 1/2 cup meat mixture. If desired, top meat with giardiniera.
