- 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
- 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.