2 to 3 lb. chuck roast
1 jar sandwich pickles (I like Claussen)
1/2 cup garlic chili sauce, divided
salt and pepper, to taste
dash Worcestershire sauce

Season roast with salt and pepper. Brown roast with oil in cast iron pan on all sides.

Add 1/2 jar of pickle juice and 1/2 jar sliced pickles to bottom of Crock-Pot. Add 1/4 cup of chili sauce. Add roast. Top roast with remainder of chili sauce and pickles.

Note: Add/reduce chili sauce and pickles to taste.

Cook on high 4 hours. Remove roast and shred with fork. Cook shredded meat for 1 to 2 more hours on low.

Serve on Kaiser rolls.

Submitted by: Danny D.