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. <br /> <br />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.

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