Pickle Pot Roast Sandwiches

Ingredients:

1 3 to 4 lb Chuck Roast ( I used a chuck tender roast)
1 packet of Brown Gravy Mix
1 Packet of Ranch Seasoning Mix
1 cup of pickle juice
1 cup of baby dill pickles
4 to 6 garlic cloves, use as many or as little as you like
1 tablespoon of dill, use as much or as little as you like

Directions:

In a slow cooker, add. your beef, pickles, pickle juice, ranch and gravy packet, and dried dill to a slow cooker. Cook on low 8 to 10 hours.
If you want to make this in an oven, add to a covered roaster and roast 4 hours at 325 degrees.
If you are making in a slow cooker, turn the meat halfway through cooking. Other than that, do not open the lid while cooking as it adds 20 minutes of cook time every time you open.
After the meat is done cooking, it will seem extremely tough. This is because it needs to rest to get tender. Let the meat rest 30 to 45 min before shredding, It should shred easily.
This recipe is even better if you make it the day before and let it rest overnight. Then keep it warm in the crock when ready to serve.
If you make in the oven the same is true for the resting period.
Serve on buns with the gravy or on top of mashed potatoes.

I await your comments! Enjoy!