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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 10 |
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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 boneless beef chuck roast (3 to 4 pounds) |
1 jar (16 ounces) whole dill pickles, undrained |
1/2 cup chili sauce |
2 garlic cloves, minced |
10 to 12 hamburger buns, split |
Directions:
1. Cut roast in half and place in a 3-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.
2. 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. Yield: 10-12 servings.
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