DILLY BEEF SANDWICHES

Dilly Beef Sandwiches image

Provided by Toby Jermain

Time 9h10m

Yield 6 serving(s)

Number Of Ingredients 12

3 -4 lbs boneless chuck roast, trimmed of most excess fat,and cut in 2 to 3 pieces
1 teaspoon fresh ground black pepper
1 (16 ounce) jar whole dill pickles, undrained
1 large onion, peeled and cut in 8 wedges
8 cloves garlic, peeled
1 -2 tablespoon Worcestershire sauce
hamburger buns or kaiser roll, warmed or toasted
thinly sliced red onion, and
cold hamburger, dill pickle chips as accompaniment
barbecue sauce
mustard
mayonnaise, as desired

Steps:

Rub roast with black pepper, and place in a slow cooker.
Add whole pickles and brine, onion wedges, garlic cloves, and Worcestershire all remaining ingredients, and stir to combine.
Cover, and cook over low heat for 8-9 hours or until meat is tender.
Remove roast from slow cooker, and strain out and discard solids, reserving the liquid.
After meat has cooled enough to handle, shred the meat, removing any excess fat.
Return to sauce in crckpot, and heat through.
Using a slotted spoon, fill each bun with about 1/2 cup of the meat mixture.
Top with a slice of onion.
Serve with pickles and other condiments as desired.
These sandwiches really don’t need much in the way of condiments, but a bite of cold dill pickle with each bite of sandwich really tastes good.