I’m so excited about this! I found this recipe eons ago on all recipes and seriously only tried it because I couldn’t see how it could be good. (Yes, strange behavior on my part but I am incurably curious.) I was really getting sort of sick of regular pot roast though and in the mood to try something really different! The link is no longer there but I did find the original recipe on the Taste of Home website.
Turns out that it’s fantastic. I have really been missing this recipe because it’s so easy to cook. The crock pot does all the work for you and then what you have at the end of the day is shredded beef that tastes like a hamburger! It’s so good. You can use any no sugar added pickles you want for this but it has to be dill. That’s the flavor we want to shine in this recipe. The only tricky part of all this was recreating a chili sauce with no sugar added.
After the success of my steak sauce and bbq sauce though I had enough confidence to try to make my own. It’s absolutely ridiculously easy! How pleasant is that? For me this recipe is just not the same without the chili sauce on top! I can live without the buns but not this sauce.
It’s been so long since I have made this that I forgot to leave the pickle juice in the crock pot! I shredded the meat and put it in the fridge and thought to myself, “Something is missing…” Haha! Fortunately I made a post about this on a recipe share site a few years back so I have pictures of how it should look. I had to include the picture of the chili sauce (don’t use that, make it yourself! Lol) because my munchkin is so cute! And of course, the obligatory croc with crock pot picture! I had to take these pictures on my patio because I wasn’t blessed with the camera I have today. Good lighting is key for point and shoot cameras.
- 3 lbs chuck roast
- 1 jar Vlasic Farmer's Garden Kosher Dill Halves.
- 1/2 cup reduced sugar Heinz ketchup
- 1/2 tsp chili powder
- 2 tsp minced garlic or 1 tsp garlic powder
- 2 tbsp apple cider vinegar
- Mix ketchup, chili powder, vinegar and garlic together well.
- Set the crock pot to high for at least 6 hours and place the chuck roast inside.
- Empty the entire jar (minus the vegetables at the bottom) of pickles in the crockpot.
- Cover the top of the roast with the chili sauce marinade and cover the crockpot.
- After about 4-6 hours remove the roast and discard the pickles. (You can keep the pickles mixed in but they do get quite soggy at this point. It's best to toss them.)
- Shred the meat after it has cooled a bit and place back in the crockpot on warm or low.
- Top with low carb chili sauce (recipe below).
- Per 8 ounce Serving: 487 Calories; 35g Fat; 36g Protein; 4g Carbohydrate; trace Dietary Fiber; 4 net carbs
- 1 cup reduced sugar Heinz Ketchup
- 1 tsp chili powder
- 2 tbsp apple cider vinegar
- Mix ingredients well and pour into an 8 ounce or larger squirt bottle.
- 12 Calories; trace Fat; trace Protein; 2g Carbohydrate; trace Dietary Fiber; 2 net carbs