YIELD Makes 6 to 8 servings
|1||chuck beef roast (3 to 4 pounds), cut into chunks|
|1||jar (6 ounces) sliced dill pickles, undrained|
|1||can (14 ounces) crushed tomatoes with Italian seasoning|
|1||medium onion, diced|
|4||cloves garlic, minced|
|1||teaspoon mustard seeds|
Slow Cooker Directions
- Place beef in 5-quart slow cooker. Pour pickles with juice over beef. Add tomatoes, onion, garlic and mustard seeds.
- Cover; cook on LOW 8 to 10 hours.
- Remove beef from slow cooker. Shred beef with two forks. Return beef to tomato mixture; mix well. Serve beef mixture on buns.
If you're looking for a salad, try this recipe for grilled romaine, endive & tomato salad with lemon basil vinaigrette & point reyes blue cheese from BBQ Pitmasters.
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