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

Ingredients

  • 3lb chuck roast
  • 6 pepperoncini (sweet pickled friggitello)
  • 1 stick butter

Recipe

  • 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
  • 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.

Notes

Instead, I just make my own ranch powder:

Ingredients

  • 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

Recipe

  • 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

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.