I ♥ Dilly Beef Sandwiches

I found this recipe on Allrecipes.com.  I was looking for something with a little more pizazz then a regular pot roast.   I find when you slow cook meat it ends up with that same boring taste time and time again.  It’s something that brings back memories of my childhood but when you have it once a week, or even once a month it ends up just being that same boring taste.  Bland at it’s best.   We had bought buy one get one free pot roast at Winn Dixie (who by the way has had a major overhaul of their stores and we really enjoy shopping there although some of their prices are really outrageous so be careful buying there).  So faced with making pot roast within 2 weeks of each other I wanted something really good.  I have to admit when I first saw this recipe my first thought was that it was pretty crazy.   What the hell though, it was a free roast, so why not??

All you need is a jar of whole dill pickles, garlic, and chili sauce.   I’ve been misreading the recipe thinking it was a whole jar of pickles (ha ha) so my recipe has sliced dill pickles (not a big deal except that when you slow cook pickles that are sliced the seeds come out in the roast).  When it’s done cooking you discard the pickles, shred up the beef and serve on bread.  SO GOOD!

“‘My younger sister, Jean, shared this recipe, which puts a twist of the traditional barbecue sandwich,’ writes Donna Blankenheim of Madison, Wisconsin. ‘As a busy mother of four, Jean never has much time to cook, but she does like to entertain. This crowd-pleaser, made in a convenient slow cooker, is perfect for our large family gatherings.'”

Ingredients

  • 1 (3 pound) boneless beef chuck roast
  • 1 (16 ounce) jar whole dill pickles, undrained
  • 1/2 cup chili sauce
  • 2 garlic cloves, minced
  • 10 hamburger buns, split

Directions

  1. Cut roast in half and place in a 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 sauce and heat through. Using a slotted spoon, fill each bun with about 1/2 cup meat mixture.
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