Description
Make this easy, 3-ingredient BBQ beef recipe with a pickle twist and enjoy tender, shreddable roast that can be served on buns or eaten however you desire.
Ingredients
Scale
- 2–3 pounds beef chuck roast, trimmed of excess fat
- 1 (small 16 oz jar) of garlic dill pickles with the juice
- 1/2 cup chili sauce (in the ketchup aisle)
- Buns (optional)
Instructions
For the Instant Pot:
- Cut the roast in half against the grain. Place it in the Instant Pot. Pour in the pickles and juice. Dump the chili sauce on top of the meat.
- Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook time to 60 minutes. When time is up let the pot sit for a full natural pressure release (25-30 minutes). Remove the lid.
- Discard the pickles. Place the roast on a cutting board. Shred it, discarding any excess fat).
- Serve shredded roast on top of buns with extra chili sauce on top.
For the Slow Cooker:
- Cut the roast in half against the grain. Place it in the slow cooker. Pour in the pickles and juice. Dump the chili sauce on top of the meat.
- Cover and cook on low for 8-10 hours, or until tender.
- Discard the pickles. Place the roast on a cutting board. Shred it, discarding any excess fat).
- Serve shredded roast on top of buns with extra chili sauce on top.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. No changes for the 3 or 8 quart pot.
- Category: Beef
- Method: Instant Pot or Slow Cooker