Dilly Beef Sandwiches

1 boneless beef chuck roast (3 to 4 pounds)
1 jar (16 ounces) whole Hausbeck dill pickles, undrained
1/2 cup chili sauce
2 garlic cloves, minced
10 to 12 hamburger buns, split


Cut roast in half and place in a 3-qt. slow cooker. Add Hausbeck 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.

10-12 servings