Ingredients
6 servings
oil, canola or olive
2.0
tablespoon(s)
pepperoncini peppers, pickled
8.0
whole
pepperoncini juice
6.0
ounce(s)
chuck roast
3.0
pound(s)
salt, Kosher or other
1.0
teaspoon(s)
Salad Dressing
3.0
tablespoon(s)
Butter / Margarine
3.0
tablespoon(s)
Dietary Restrictions
Has Beef
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.