Summary
Yield | |
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Source | Anne Weaver (1977) |
Prep time | 15 minutes |
Cooking time | 1 hour |
Total time | 1 hour, 15 minutes |
Ingredients
3 lb
lean chuck or English roast (up to 4 lb.) 1
chili sauce (bottle) 3
dill pickles (large, diced in small pieces)Instructions
Put meat in pressure cooker. Add the pickles. Pour in chili sauce. Use enough water to rinse out chili sauce bottle. Cook until tender. Take off any fat. Shred the beef and it's ready to serve. The barbecue can be reheated. Can also be frozen for future use.
Notes
Good for a crowd.