Adapted from allrecipes.com
1-3/4 lb. beef chuck roast
1/4 cup butter
1/4 to 1/2 cup sliced jarred pepperoncini peppers and juice
1 packet ranch dressing mix
1 packet brown gravy or au jus mix
Place roast in crock pot, add pepperoncini peppers and some juice from the jar (optional), then top with dry ranch and gravy mixes. Slice half stick of butter and lay on top of meat. Cook on low for about 8 hours, then shred meat, discarding fat.
Make sandwiches with horseradish and mayo on sturdy roll, serve over favorite starch or put meat in small corn tortillas with diced onions, cotija cheese and splash of lime juice for tacos. If you’ve never tried this versatile and delicious dish, or if it’s just been a while, get out the crock pot and plan to make this soon. It’s great served on ciabatta rolls for sandwiches, over mashed potatoes, rice or egg noodles or even in Mexican street tacos.
