This crockpot recipe is FULL of flavor and very easy to make! I served it on a toasted bun with melty provolone cheese slices, so delicious and filling! You could also serve this over mashed potatoes and it would be great.
Ingredients
- 2.5-5 pound chuck roast
- 1-2 teaspoons sea salt
- 1-2 teaspoons ground pepper
- 2-3 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 bay leaf
- ¼ cup light brown sugar
- 1 package Italian-style salad dressing mix (dry)
- ¼ teaspoon red pepper flakes
- ½ cup pepperoncini juice
- sub rolls, optional for serving
- provolone, optional for serving
Instructions
- Rub the roast with about a teaspoon or 2 each of salt and pepper and sear on all sides (I used canola oil on med-high for about 2-3 minutes per side). Transfer the roast to a slow cooker.
- In large bowl, whisk together the remaining ingredients:
- 2 teaspoons sea salt,
- 2-3cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 bay leaf
- ¼ cup light brown sugar
- package Italian-style salad dressing
- 1/4 teaspoon red pepper flakes
- 1/2 cup pepperoncini juice
- Pour over the roast and cook on low for 8 to 10 hours or high for 4 to 5 hours.
- With an hour left in the cooking process, remove the bay leaf and shred the meat, let cook for the remaining hour.
- Enjoy as a sandwich with provolone cheese on a sub roll or over mashed potatoes.
No comments:
Post a Comment