Easy Crockpot Shredded Beef Sandwiches

5 to 6 pounds (2.25 to 2.75 kgs) beef roast
1 quart (1 liter) dill pickles and juice (whole or sliced)
2 (12 oz / 336 g) bottles chili sauce

Put roast in crockpot and add pickles and chili sauce.
Leave on high until juices start to boil, then turn on low.
Cook about 15 hours.  
Mash the pickles up with a fork and leave in crockpot.
  The beef will shred easily with a fork.
Serve on buns.

NOTE: I don't eat a lot of dill pickles 
(my taste buds are sensitive to tart stuff),
 so this was a little tart for me.
I removed some of the pickles after cooking
and it was delicious, actually addicting! 
 Mr. Picky enjoyed a little BBQ sauce on his.