Note: You are viewing an old version of this page. View the current version.

I'm still tweaking this recipe, so be careful!

Ingredients

  • 3lb Chuck Roast
  • 6 pepperoncini (sweet pickled friggitello)
  • 1 stick butter
  • spices*

Recipe

  • Rinse, pat dry, and trim chuck roast, then place into the bottom of a slow cooker or roaster
  • Scatter six pepperoncini evenly around the roast
  • Place a stick of butter atop the chuck roast
  • Sprinkle spices over chuck roast and butter
  • 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.

Notes

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

Pulverize into a fine powder in mortar

  • 2t garlic powder
  • 3t onion powder

This doesn't turn out as sweet as using the powder, so they probably contain some sugar. I'll try grating some carrot in