1 boneless beef chuck roast (2-4lbs)
16 oz jar whole pickles, undrained
1/2 cup chili sauce (I use Homade brand)
garlic
cut roast in half and place in slow cooker. add pickles with juice. mix in chili sauce and garlic. cover and cook on low 8-9 hours.
Discard pickles. Shred meat. Serve on rolls. I also serve with honey dejon mustard.
This is my favorite 'staples'! Boo loves it too!
2 comments:
YUM!!!! I just had a beef dilly roll. (in a tortilla). It was WONDERFUL. I put some of the dijon in there as well! YUMMY!
Beef Dilly is the best! You MUST try it! You will be hooked!
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