This pot roast is different from most in that it is not surrounded by vegetables or tons of sauce. It is well seasoned and lets the meat be the star of the show. This meat would be super perfect for tacos, nachos, or served with a side of mashed potatoes or cauli-mash. If you are more of a traditionalist, it would be smokin’ served with some fries or sweet potato fries. And if you are into stuffed potatoes, this meat would be the star of the show. LOTS of ways to enjoy it! Break out your crock pot and let’s get cooking!
Ingredients
- 4-5 pound boneless chuck roast
- 1/4 cup flour
- salt and pepper to taste
- 4 tablespoons avocado or olive oil
- 4 tablespoons butter
- 2 tablespoons apple cider vinegar
- 2 packets ranch seasoning
- 20 pepperoncinis, stemmed and cut
- Juice from pepperoncini jar (approximately 1 cup)
- optional: fresh parsley to top after cooking is complete.
Instructions
- Dredge chuck roast in flour, salt and pepper and massage it into meat.
- In a skillet on very high heat, brown the meat on all sides in avocado oil to create a crust.
- Transfer the meat to the slow cooker and top with butter and pepperoncinis and pepperoncini juice. Cover the slow cooker and set it to low.
- In a small bowl mix together ranch seasoning packets and vinegar.
- Spread over the meat and cook on low for 8 hours. When it is done, it should shred easily with 2 forks.
- Return meat to slow cooker and stir to mix in the juices. Top with fresh parsley if desired.
- Enjoy!