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Ingredients

• 3 -5 pound(s) beef chuck roast
• 12 oz. jar chili sauce
• large jar of dill pickles

Directions

Brown the roast on both sides. Place in crockpot or dutch oven. Pour chili sauce and dill pickles (including juice) over the roast. Cook 6-8 hrs on low heat or until meat falls apart. When done shred meat with a fork. Mash the pickles into the meat and combine well. Serve on buns.

Submitted by: The Netzloffs