So tender, a little tangy, with a very gentle spice, this is one of the laziest meals ever, and everyone loves it! I didn’t even bother to thaw my quart of stock, and used pork stock because it’s what I had, and still delicous.
- 3 – 4 pund bone in beef chuck, arm, or English roast
- 1 tsp granulated garlic
- 1 tsp coarse black pepper
- 1 tsp kosher salt
- 1 jar pepperoncini
- 1 pint of stock – beef, pork, chicken or veg is fine
- 4 tbs butter
Combine black pepper, salt, and granulated garlic. Rub generously into the roast.
Place roast in crock pot, pour over the jar of pepperoncini with it’s juice and the quart of stock, top with the pats of butter, cover and cook on low for eight hours or so.
Remove the beef from the slow cooker, remove any fat or collagen, shred and return to the juice.
Serve as au jus sandwiches on sausage rolls topped with pepperoncini and your favorite fixings (including generous slather of butter on the bun), top salads with beef shreds and pepperoncini, or as a meat course wtih rice, mashed potatoes or cauliflower, polenta, or your favorite sides.
If you have leftover juice, do not throw it away! Freeze it for another dish calling for beef stock later – that little tang will make some fantastic fall soup!