Crock potting isn't my forte. The simplicity of it makes me a little nervous, so I tend to stick to slow roasting in my Dutch oven where I can build the flavors. But, when you add a jar of pickles to the mix, I'm intrigued. Very intrigued. All that garlicky, briney flavor could really transform a crock pot meal.
This recipe honestly couldn't be any easier. A family friend passed the recipe along to my mom several years ago (Thanks Mrs. J!). She's been making the slow cooked, shredded beef for parties ever since. How easy is it, you ask? Take a slab of London broil, cover it in a jar of pickle juice, and slow cook it for 6 hours in the crock. Take it out, and put it on a salty bun with some horseradish. Yea, that's it. I've added a couple of my own flavors to spice it up, but you certainly could stick to the basics. —Brussels Sprouts for Breakfast
London Broil (split in half)
1 24 ounces
jar Kosher dill pickles
onion (sliced - optional)
jalapeno pepper flakes (optional)
salty pretzel slider buns
prepared horseradish or horseradish sauce
In This Recipe
Turn the crock pot on to low. Drop in the London broil halves. Cover with the juice from 1 jar of pickles. Don't add the pickles, but add whatever garlic, peppercorns or mustard seeds are at the bottom. The meat should be about 90% covered in liquid. Add a little beef broth if your jar is wimpy.
dd the onion slices, pepper flakes, salt and pepper. Cover and let cook for 6 hours. After 6 hours, shred the meat with a fork, and keep in the juice for another 30 minutes on low.
Turn crock pot to "keep warm" and make your sliders! Heap some horseradish on top of the meat, and enjoy on the salty pretzel bun.
Don't have a crock pot? Do the same thing in a Dutch oven, with the oven set at 200 degrees.