CP Shredded Dill Beef Sandwiches 
3 pounds beef chuck roast
1 (16 oz.) jar dill pickles, whole , undrained
1/2 cup chili sauce
2 cloves garlic , minced
Put everything into crockpot. Cover. Cook on HIGH - 8 hours, until meat is tender. Discard pickles. Remove meat, cool enough to shred. Return shredded meat to cooker juice. Heat through. Serve on good buns, using a slotted spoon.