Dilly Beef Sandwiches
TOTAL TIME: Prep: 15 min. Cook: 8 hours + cooling
YIELD: 12 servings.
My younger sister shared this recipe with me. It puts a twist on the traditional barbecue sandwich and is a proven crowd-pleaser. Plus, it's incredibly convenient to make in the slow cooker. —Donna Blankenheim, Madison, Wisconsin
Ingredients
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1 boneless beef chuck roast (3 to 4 pounds)
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1 jar (16 ounces) whole dill pickles, undrained
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1/2 cup chili sauce
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2 garlic cloves, minced
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12 hamburger buns, split
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Giardiniera, optional
Directions
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1.
Cut roast in half and place in a 5-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.
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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. If desired, top meat with giardiniera.
Nutrition Facts
1 sandwich: 332 calories, 13g fat (5g saturated fat), 74mg cholesterol, 863mg sodium, 25g carbohydrate (5g sugars, 1g fiber), 27g protein.
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