Makes 6 sandwiches Ingredients:
  •   1 (3 pound) boneless beef chuck roast
  •   1 (16 ounce) jar whole dill pickles, undrained
  •   1/2 cup chili sauce
  •   2 garlic cloves, minced
  •   6 Village Hearth White Brat Buns
  •   Pickle slices
  •   Mustard
 
Directions: Cut roast in half and place in a slow cooker. Add pickles with juice, chili sauce and garlic. Cover and cook on low for 8-9 hours or until beef is tender. Discard pickles. Remove roast. When cool enough to handle, shred the meat. Return to the sauce and heat through. Using a slotted spoon, fill each bun with about 1/2 cup meat mixture. Top with pickle slices and a squeeze of yellow mustard.