Dilly Beef Sandwiches
- Ready In:
- 9hrs 10mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 3 -4 lbs boneless chuck roast, trimmed of most excess fat,and cut in 2 to 3 pieces
- 1 teaspoon fresh ground black pepper
- 1 (16 ounce) jar whole dill pickles, undrained
- 1 large onion, peeled and cut in 8 wedges
- 8 cloves garlic, peeled
- 1 -2 tablespoon Worcestershire sauce
- hamburger buns or kaiser roll, warmed or toasted
- thinly sliced red onion, and
- cold hamburger, dill pickle chips as accompaniment
-
Other condiments such as
- barbecue sauce
- mustard
- mayonnaise, as desired
directions
- Rub roast with black pepper, and place in a slow cooker.
- Add whole pickles and brine, onion wedges, garlic cloves, and Worcestershire all remaining ingredients, and stir to combine.
- Cover, and cook over low heat for 8-9 hours or until meat is tender.
- Remove roast from slow cooker, and strain out and discard solids, reserving the liquid.
- After meat has cooled enough to handle, shred the meat, removing any excess fat.
- Return to sauce in crckpot, and heat through.
- Using a slotted spoon, fill each bun with about 1/2 cup of the meat mixture.
- Top with a slice of onion.
- Serve with pickles and other condiments as desired.
- These sandwiches really don’t need much in the way of condiments, but a bite of cold dill pickle with each bite of sandwich really tastes good.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!