I'm still tweaking this recipe, so be careful!
- 3lb chuck roast
- 6 pepperoncini (sweet pickled friggitello)
- 1 stick butter
- Rinse, pat dry, and trim chuck roast, then place into the bottom of a slow cooker or roaster
- Scatter pepperoncini evenly around the roast
- Place whole stick of butter atop the chuck roast
- Sprinkle spices over chuck roast and butter
- Cover and cook on Low (slow cooker) or 225°F (roaster) for eight to ten hours, or until fork-tender
- Reduce heat to keep-warm, temporarily remove pepperoncini, pull roast into shreds with forks, and mix thoroughly with drippings
- Re-add pepperoncini, either whole or de-stemmed, minced, and mixed in.
† The original recipe calls for one pouch of 'ranch powder' and one pouch of either aujus powder, onion soup powder, or brown gravy powder.
Instead, I just make my own ranch powder:
- 2T dried parsley
- 1 1/2t dried dill weed
- 1t dried chives
- 1t ground black pepper
- 1t sea salt
- 2t fine garlic powder
- 3t fine onion powder
- Pulverize parsley, dill, chives, pepper, and salt in a mortar and pestle until finely powdered
- Add garlic and onion powders and mix until thoroughly blended
- Sprinkle 3T of this mix over the above roast in lieu of the pouched powders
This doesn't turn out as sweet as using the powder, so they probably contain some sugar. I'll try grating some carrot in. Possibly a tablespoon of brown sugar.