Eric's German Crock-Pot Roast

The Record’s “Recipe of the Week”:
Eric’s German Crock-Pot Roast by David Phillips

4-5 lb. roast
10 whole kosher dill pickles
1 cup kosher dill pickle juice
Water

Place the roast in the Crock-Pot on low setting. Add the pickles and pickle juice. Add just enough water to cover the top of the roast. Don’t drown it! Cook on low temperature for 24 hours.