I wasn't really sure what to make of this roast when I read the recipe. My husband insisted that it sounded great. The results were fantastic!
What's Needed:
1 beef chuck roast (3-4 lbs)
1 large jar whole dill pickles, undrained
Place beef in Crockpot. Pour pickles with juice over top of beef. Cover; cook on LOW 8-10 hours.
You can then remove the beef and shred for sandwiches or cut into hunks and serve with mashed potatoes. The pickles (for me) were the best part--hot and steamy and very salty :)
Husband's Grade: A+
PointsPlus: 8
Inspired by: Crockpot: The Original Slow Cooker 3 Books in 1
Tuesday, April 27, 2010
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