Ingredients
6 servings
salt, Kosher or other
1.0
teaspoon(s)
pepperoncini peppers, pickled
8.0
whole
pepperoncini juice
6.0
ounce(s)
Chuck Roast
3.0
pound(s)
Oil
0.67
tablespoon(s)
Salad Dressing
3.0
tablespoon(s)
Butter / Margarine
3.0
tablespoon(s)
Recipe Instructions
Instructions:
1. Put canola or olive oil on bottom of slow cooker. Combine chuck roast, pepperoncini, pepperoncini juice, butter, buttermilk ranch dressing, salt, and pepper in a slow cooker.
2. Cook on Low until roast is fork-tender, about 8 hours. Stir or flip roast after 4-5 hours if possible. (A slow cooker can hold up to 6 lbs of roast.)
3. After fully cooked, pull chuck roast apart with 2 forks. It should break apart easily if it is done. Cover to keep warm. Serve on pasta, quinoa, on buns, or in flour or corn tortillas with salad or vegetables.
Note:
- Make gluten free by pairing with rice, gluten free buns, gluten free tortillas or vegetables.