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Cut Roast In Half And Place In A Slow Cooker. Add Pickles With Juice, Chili Sauce And Garlic. Cover And Cook On Low For 8-9 Hours Or Until Beef Is Tender. Discard Pickles. Remove Roast. When Cool Enough To Handle, Shred The Meat. Return To The Sauce And Heat Through. Using A Slotted Spoon, Fill Each Bun With About 1/2 Cup Meat Mixture.
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