5 lbs beef roast (about)
1 (16 ounce) jarwhole dill pickles, undrained
1 (12 ounce) bottle chili sauce
2 garlic cloves, minced
Place beef in slow cooker, cutting in half if necessary. Add all other ingredients. Cover. Cook on low about 8 hours, or until beef is tender. Discard pickles. Remove roast from broth. When cool enough to handle, shred the meat. Return meat to the sauce and heat through. Serve on hamburger buns.