Description
Tender shredded beef cooked slowly with savory butter seasoning, broth, and tangy peperoncini peppers for a rich comforting meal.
Ingredients
2 1/2 to 3 pounds beef chuck roast
2 tablespoons softened butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon fine salt
1 teaspoon dried parsley
1 teaspoon dried dill
1 cup beef broth
3 tablespoons coconut aminos
1/4 cup peperoncini pepper juice
12 whole peperoncini peppers
Instructions
1. Remove the beef roast from its packaging and pat it dry using paper towels. Place the roast into the slow cooker.
2. In a small bowl, combine the softened butter, garlic powder, onion powder, salt, dried parsley, and dried dill. Mash together with a fork until well blended.
3. Spread the seasoned butter mixture evenly over the top of the beef roast.
4. Pour the beef broth, coconut aminos, and peperoncini juice around the roast inside the slow cooker.
5. Arrange the whole peperoncini peppers on top of the meat.
6. Cover with the lid and cook on the low setting for 8 to 10 hours until the beef becomes very tender. If needed, cook on high for 4 to 6 hours instead.
7. Once the beef is fully cooked, turn off the slow cooker or switch it to the warm setting. Use two forks to shred the beef into smaller pieces.
8. Mix the shredded beef with the cooking juices and peppers before serving.
Notes
For the most tender texture, cook on the low setting for the full cooking time.
Serve over mashed potatoes, rice, or sandwiches.
Leftovers store well in the refrigerator for up to four days.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: One-Pot & Easy Meals
- Method: Slow Cooker
- Cuisine: American